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How To make Double Pesto Tortellini with Shrimp

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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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