Double Pesto Tortellini With Shrimp

---SAUCE

--- 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

-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, 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. On back of 7 oz. box Amore brand cheese tortellini. From Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned.
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