Pasta with Pesto, Shrimp and Ham

By KDHarmon

Ingredients

• 1 thin slice of garlic
• 2 tablespoons pine nuts
• 1 teaspoon kosher salt, plus more
• 4 cups (packed) fresh basil leaves
• 1 cup plus 2 Tbsp. olive oil
• 3/4 cup finely grated Parmesan
• 3/4 cup finely grated Pecorino Romano
• 1 pound pasta (such as gemelli or fusilli)
• 1 ounce thinly sliced Speck, country ham, or prosciutto, chopped
• 2 pounds large shrimp, peeled, deveined
• Freshly ground black pepper

Details

Adapted from bonappetit.com

Preparation

Step 1

Blend garlic, nuts, 1 tsp. salt, and 1 ice cube in a blender on low speed to a coarse paste. Add basil, 1 cup oil, and 2 Tbsp. ice water and purée until basil is almost incorporated. Add Parmesan and Pecorino; blend to combine. Transfer pesto to a medium bowl. Cover with plastic wrap, pressing directly onto surface.


Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.


Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium heat. Cook Speck, stirring occasionally, until browned, about 2 minutes. Add shrimp; season with salt and pepper. Cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes. Remove from heat; toss in pesto, pasta, and pasta cooking liquid.


DO AHEAD: Pesto can be made 3 days ahead. Top with a little oil; cover and chill.

Makes 6 servings.