Heat water over the stove in a large pot and add 2 tsp. of salt. When boiling, cook tortellini to package directions.
While the tortellini is cooking, drain and rinse the artichokes and sun-dried tomatoes. Set aside.
Cook the peas.
Chop the basil (for both portions of the recipe), grate the shallot, garlic and parmesan cheese.
Combine all the ingredients for the dressing and whisk or shake in a mason jar.
Once the pasta is done, drain it and let it cool for about 5 minutes. Then gently mix it with the other pasta ingredients.
Pour dressing on top and lightly mix again.
Top with additional basil and salt and pepper to taste. I recommend serving this warm. Enjoy!