| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish, Main dish, Pasta, Salads | 4 | Servings | |
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 |
| 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 |
INSTRUCTIONS
SAUCE MAIN DISH 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. 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
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