Double pesto tortellini with shrimp

4 Servings

Ingredients

Quantity Ingredient
1 cup Washed, trimmed spinach leaves, tightly packed
⅓ cup Grated Parmesan cheese
¼ cup Slivered or whole blanched almonds
1 tablespoon Dried basil
1 Garlic clove; minced
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
⅓ cup Olive oil
7 ounces Pesto tortellini (1 box)
2 tablespoons Olive oil
½ cup Slivered or whole blanched almonds
¾ pounds Shrimp; peeled and deveined
1 Garlic clove; minced
1 cup Halved cherry tomatoes

Directions

SAUCE

MAIN DISH

Prepare pesto sauce by processing spinach, cheese, ¼ c. almonds, basil, garlic, salt, pepper and ⅓ c. olive oil in a blender or food processor until smooth.

Cook tortellini in a large pot of rapidly boiling salted water, for about 25 minutes or until tender, stirring occasionally. Drain.

In a medium frying pan over medium heat, saute almonds in 2 tb. oil until golden. Remove with slotted spoon; drain. Add shrimp and garlic to pan; saute until shrimp are cooked. Remove from pan. Add cherry tomatoes to pan. Saute for 1 minute. Remove from pan. Add pesto sauce to pan; heat through.

Combine tortellini and all cooked ingredients with the pesto sauce in a large bowl. Toss to blend; serve immediately.

Yield: 4 to 6 servings.

On back of 7 oz. box Amore brand cheese tortellini. From Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned.

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