Preparation:
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, sauté almonds in 2 tb. oil until golden. Remove with slotted spoon; drain. Add shrimp and garlic to pan; sauté until shrimp are cooked. Remove from pan. Add cherry tomatoes to pan. Sauté 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. |
