Double Pesto Tortellini with Shrimp
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 | cup |
spinach
washed, trimmed |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
almonds
slivered |
*
|
| 1 | tablespoon |
basil
dried |
|
| 1 | each |
garlic cloves
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ⅓ | cup |
olive oil
|
|
| Dish | |||
| 7 | ounces |
tortellini
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
almonds
slivered |
*
|
| ¾ | pound |
shrimp
|
|
| 1 | each |
garlic cloves
|
|
| 1 | cup |
cherry tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 237 | ml |
spinach
washed, trimmed |
|
| 79 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
almonds
slivered |
*
|
| 15 | ml |
basil
dried |
|
| 1 | each |
garlic cloves
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 79 | ml |
olive oil
|
|
| Dish | |||
| 202.3 | ml/g |
tortellini
|
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
almonds
slivered |
*
|
| 340.2 | g |
shrimp
|
|
| 1 | each |
garlic cloves
|
|
| 237 | ml |
cherry tomatoes
|
|
Directions
Prepare pesto sauce by processing spinach, cheese, ¼ c. almonds, basil, garlic, salt, pepper and ⅓ cup 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, sauté almonds in 2 tb. oil until golden.
Remove with slotted spoon; drain. Add shrimp and garlic to pan; sauté until shrimp are cooked.
Remove from pan. Add cherry tomatoes to pan.
Sauté 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.
