Method

Pesto: Process spinach, cheese, 1/4 cup almonds, basil, garlic, salt, pepper and 1/3 cup olive oil in a blender or food processor  until smooth but with some texture.  Do not puree - texture is essential to pesto.

Cook tortellini in a large pot of rapidly boiling salted water, according to package directions, or until tender, stirring occasionally. Drain in colander.  

In a medium saute pan over medium heat, saute almonds in 2 tb. oil until golden.  Remove with slotted spoon and put on paper towel to drain. Add shrimp and garlic to pan and saute briefly, stirring, until shrimp are pink on all sides.  Shrimp cook rapidly so be watchful. Remove from pan with slotted spoon.

Put cherry tomatoes to pan and cook 1 minute.  Remove from pan. Lower heat and put in pesto sauce.  Cook, stirring just to heat through. 

Combine tortellini and all cooked ingredients with the pesto sauce in a large bowl.  Toss to coat evenly and serve to hungry diners.   

Serves: 4 to 6

Contributor:  pat ciesla

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