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 through.

Combine tortellini and all cooked ingredients with the pesto sauce in a large bowl. Toss to blend; serve immediately.

On back of 7 oz. Box Amore brand cheese tortellini. From Liberty Richter, Carlstadt, Nj 07072. Posted by Cathy Harned.