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Ingredients
- Directions:
- 3 large garlic cloves, crushed
- 2 tablespoons minced fresh ginger
- 1 bunch fresh cilantro, stemmed (about 2 cups)
- 1/4 cup dry-roasted peanuts
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup peanut oil
- 8 ounces bow tie pasta
- 12 ounces cooked peeled deveined medium shrimp
- 4 green onions, chopped (including green tops)
- 3 tablespoons fresh lime juice
- ● With processor or blender running, drop garlic and ginger through feed tube. Add cilantro, peanuts and red pepper. With machine running, gradually add oil.
- ● Season to taste with salt. (Can be prepared 6 hours and up to 1 day ahead. Cover and
- refrigerate.)
- ● Bring pot of salted water to boil. Add pasta and cook until just tender.
- ● Place shrimp in colander. Pour pasta into colander. Drain.
- ● Return shrimp and pasta to pot. Add pesto sauce, onions and lime juice. Toss to coat.
Preparation
Step 1
● Divide between plates and serve.