---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fish, Main dish, Pasta, Salads
       Yield: 4 servings
       1 c  Washed, trimmed spinach
            -leaves, tightly packed
     1/3 c  Grated Parmesan cheese
     1/4 c  Slivered or whole blanched
       1 tb Dried basil
       1    Garlic clove; minced
     1/2 ts Salt
     1/4 ts Freshly ground pepper
     1/3 c  Olive oil
 ---------------------------------MAIN DISH---------------------------------
       7 oz Pesto tortellini (1 box)
       2 tb Olive oil
     1/2 c  Slivered or whole blanched
     3/4 lb Shrimp; peeled and deveined
       1    Garlic clove; minced
       1 c  Halved cherry tomatoes
   Prepare pesto sauce by processing spinach, cheese, 1/4 c. almonds, basil,
   garlic, salt, pepper and 1/3 c. 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, saute almonds in 2 tb. oil until
   golden.  Remove with slotted spoon; drain.  Add shrimp and garlic to pan;
   saute until shrimp are cooked.  Remove from pan.  Add cherry tomatoes to
   pan.  Saute for 1 minute.  Remove from pan.  Add pesto sauce to pan; heat
   Combine tortellini and all cooked ingredients with the pesto sauce in a
   large bowl.  Toss to blend; serve immediately.
   Yield: 4 to 6 servings.
   On back of 7 oz. box Amore brand cheese tortellini.  From Liberty Richter,
   Carlstadt, NJ  07072.  Posted by Cathy Harned.