Double pesto tortellini with shrimp
Yield: 4 Servings MMM
Ingredients:
- 1 c Washed trimmed spinach -leaves tightly packed
- 1/3 c Grated Parmesan cheese
- 1/4 c Slivered or whole blanched -almonds
- 1 tb Dried basil
- 1 Garlic clove; minced
- 1/2 ts Salt
- 1/4 ts Freshly ground pepper
- 1/3 c Olive oil MMMMM-------------------------MAIN DISH------------------------------
- 7 oz Pesto tortellini (1 box)
- 2 tb Olive oil
- 1/2 c Slivered or whole blanched -almonds
- 3/4 lb Shrimp; peeled and deveined
- 1 Garlic clove; minced
- 1 c Halved cherry tomatoes Prepare pesto sauce by processing spinach cheese
- 1/4 c. almonds
Instructions:
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.
