Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------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.

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.

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