Double Pesto Tortellini with Shrimp

• 1 cup spinach washed, trimmed
• 13 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1/4 cup almonds slivered
• 1 tablespoon basil dried
• 1 each garlic cloves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 13 cup olive oil
• 7 ounces tortellini
• 2 tablespoons olive oil
• 1/2 cup almonds slivered
• 3/4 pound shrimp
• 1 each garlic cloves
• 1 cup cherry tomatoes

1. Prepare pesto sauce by processing spinach, cheese, 1/4 c. almonds, basil, garlic, salt, pepper and 13 cup olive oil in a blender or food processor until smooth.
2. Cook tortellini in a large pot of rapidly boiling salted water, for about 25 minutes or until tender, stirring occasionally.
3. Drain.
4. In a medium frying pan over medium heat, saute almonds in 2 tb.
5. oil until golden.
6. Remove with slotted spoon; drain.
7. Add shrimp and garlic to pan; saute until shrimp are cooked.
8. Remove from pan.
9. Add cherry tomatoes to pan.
10. Saute for 1 minute.
11. Remove from pan.
12. Add pesto sauce to pan; heat through.
13. Combine tortellini and all cooked ingredients with the pesto sauce in a large bowl.
14. Toss to blend; serve immediately.

spinach washed, parmesan, almonds slivered, basil, garlic, salt, black pepper, olive oil, tortellini, olive oil, almonds slivered, shrimp, garlic, cherry tomatoes

Taken from recipeland.com/recipe/v/double-pesto-tortellini-shrimp-46242 (may not work)