1/4 cup grated Romano cheese
1/4 cup pine nuts
teaspoons fresh parsley
3 teaspoons olive oil
1 clove minced garlic
2 teaspoons melted butter
1 pound cleaned shrimp
1 clove minced
1 large tomato, diced
salt and pepper to taste
Combine first six ingredients. Puree in a
blender. Transfer to a bowl. In a 12 inch sauté pan, over high heat,
quickly sauté shrimp with butter, garlic and tomato. Season with salt
and pepper. Toss and stir constantly.
Cook tortellini in salted boiling
water. Drain, and add immediately to pesto mixture.
Toss thoroughly. Spoon
on plates, and top with shrimp and tomato. Serve hot.