Double Pesto Tortellini with Shrimp

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.