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Double Pesto Tortellini With Shrimp

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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 T Dried basil
1 Garlic clove, minced
1/2 t Salt
1/4 t Freshly ground pepper
1/3 c Olive oil
7 oz Pesto tortellini, 1 box
2 T 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

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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Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 249
Total Fat: 28.2g
Cholesterol: 114.5mg
Sodium: 904.6mg
Potassium: 230.4mg
Carbohydrates: 4g
Fiber: <1g
Sugar: <1g
Protein: 15.5g


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