Side Pannel
Double Pesto Tortellini with Shrimp
Double Pesto Tortellini with Shrimp
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, Main Dish, Salads, Pasta
Ingredients List
- -----------------------------------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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
