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Receta Double Pesto Tortellini With Shrimp
by Global Cookbook

Double Pesto Tortellini With Shrimp
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Ingredientes

  • 1 c. Washed, trimmed spinach leaves, tightly packed
  • 1/3 c. Grated Parmesan cheese
  • 1/4 c. Slivered or possibly whole blanched almonds
  • 1 Tbsp. Dry basil
  • 1 x Garlic clove, chopped
  • 1/2 tsp Salt
  • 1/4 tsp Freshly grnd pepper
  • 1/3 c. Extra virgin olive oil
  • 7 ounce Pesto tortellini (1 box)
  • 2 Tbsp. Extra virgin olive oil
  • 1/2 c. Slivered or possibly whole blanched almonds
  • 3/4 lb Shrimp, peeled and deveined
  • 1 x Garlic clove, chopped
  • 1 c. Halved cherry tomatoes

Direcciones

  1. Prepare pesto sauce by processing spinach, cheese, 1/4 c. almonds, basil, garlic, salt, pepper and 1/3 c. extra virgin olive oil in a blender or possibly food processor till smooth.
  2. Cook tortellini in a large pot of rapidly boiling salted water, for about 25 min or possibly till tender, stirring occasionally. Drain.
  3. In a medium frying pan over medium heat, saute/fry almonds in 2 tb. oil till golden brown. Remove with slotted spoon; drain. Add in shrimp and garlic to pan; saute/fry till shrimp are cooked. Remove from pan. Add in cherry tomatoes to pan.
  4. Saute/fry for 1 minute. Remove from pan. Add in pesto sauce to pan; heat through.
  5. Combine tortellini and all cooked ingredients with the pesto sauce in a large bowl. Toss to blend; serve immediately.
  6. Yield: 4 to 6 servings.
  7. On back of 7 ounce. box Amore brand cheese tortellini.