Recipe - Double Pesto Tortellini With Shrimp

SAUCE
1 cup Washed, trimmed spinach
leaves, tightly packed
1/3 cup Grated Parmesan cheese
One fourth cup Slivered or whole blanched
almonds
1 tablespoon Dried basil
1 Garlic clove; minced
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
1/3 cup Olive oil

MAIN DISH
7 ounce Pesto tortellini (1 box)
2 tablespoon Olive oil
One half cup Slivered or whole blanched
almonds
Three fourths pound Shrimp; peeled and deveined
1 Garlic clove; minced
1 cup Halved cherry tomatoes

Prepare pesto sauce by processing spinach, cheese, One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini