Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----sauce-----
   1      cup           washed -- trimmed spinach
                        tightly 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      ounces        pesto tortellini -- (1 box)
   2      tablespoons   olive oil
     1/2  cup           slivered or whole blanched -- almonds
     3/4  pound         shrimp -- peeled and deveined
   1                    garlic clove -- minced
   1      cup           halved cherry tomatoes

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.