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.