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Double Pesto Tortellini with Shrimp

 

27

Yield

6

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

Sauce
1 cup spinach
washed, trimmed
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
*
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 27065% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 455mg 19%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 32g
Vitamin A 19% Vitamin C 13%
Calcium 12% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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