Double Pesto Tortellini With Shrimp
desserts, fish, pasta
----SAUCE----
1 cup washed, trimmed spinach leaves, tig; htly packed
1/3 cup grated parmesan cheese
1/4 cup slivered or whole blanched almonds
1 tablespoon dried basil
1 garlic clove; minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup olive oil
----MAIN DISH----
7 oz pesto tortellini (1 box)
2 tablespoon olive oil
1/2 cup slivered or whole blanched almonds
3/4 lb shrimp; peeled and deveined
1 garlic clove; minced
1 cup halved cherry tomatoes
Prepare pesto sauce by processing spinach, cheese, 1/4 c. almonds, basil, garlic, salt, pepper and 1/3 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.
Yield: 4 servings
