Light Shrimp And Pesto Pasta
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cups
Garlic (chopped scapes)1 cup
Parsley (flat-leaf)1 cup
Walnut (chopped)1 cup
Olive Oil2 tbsps
Lemon Juice (fresh)450 g
Fettuccine Pasta (box)450 g
Cooked Shrimp1
SaltDirections:
1
Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine
2
Scrape down sides
3
Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth
4
Fill a large pot with lightly salted water and bring to a rolling boil
5
Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes
6
Drain and transfer to a large bowl
7
Stir pesto and shrimp into the pasta
8
Season with salt and black pepper
9
Squeeze a lemon wedge over pasta and serve remaining wedges alongside