| 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
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”