Spinach Pesto Pasta with Shrimp

Spinach Pesto Pasta with Shrimp
Spinach Pesto Pasta with Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • PESTO

  • 2 2

    2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

  • 1/2 1/2 2

    cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

  • 1/2 1/2

    1/2 cup extra virgin olive oil

  • 1/3 1/3

    1/3 cup pine nuts (can sub chopped walnuts)

  • 3 3 3

    garlic cloves, minced (about 3 teaspoons)

  • 1/4 1/4 to

    teaspoon salt, more to taste

  • 1/8 1/8 to

    teaspoon freshly ground black pepper, more to taste

  • 1 1

    1 Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

  • 2 2:

    2: Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

  • 4 4 to

    Stir in salt and freshly ground black pepper, add more to taste.

  • PASTA:

  • 8 8

    8 ounces uncooked whole-wheat penne pasta

  • 1 1 2-in.

    pound fresh asparagus, cut into 2-in. pieces

  • 1 1

    1 tablespoon olive oil

  • 1 1

    1 tablespoon unsalted butter

  • 1 1

    1 pound large fresh shrimp, peeled and deveined

  • 1/4 1/4

    1/4 teaspoon ground red pepper

  • 1/4 1/4

    1/4 teaspoon black pepper

  • 1/2 1/2

    1/2 cup halved multicolored grape tomatoes

  • 1/4 1/4

    1/4 teaspoon kosher salt

Directions

Step 1 To prepare pesto, bring a large saucepan filled with water to a boil. Add spinach and basil; cook 20 seconds. Remove spinach mixture to a bowl filled with ice water (reserve water in pan); let stand 30 seconds. Drain and pat dry with paper towels. Step 2 Place parsley and next 7 ingredients (through garlic) in food processor; process until finely chopped. Add spinach mixture and 2 tablespoons oil; process to combine. Place 3/4 cup pesto in a small bowl; place plastic wrap directly on pesto. Reserve for Pesto Chicken with Blistered Tomatoes and Vegetable Soup au Pisto. Step 3 To prepare pasta, return water in pan to a boil. Add pasta; cook according to package directions, adding asparagus during last 5 minutes of cooking. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Step 4 Heat 1 tablespoon oil and butter in a large skillet over medium-high until butter melts. Sprinkle shrimp with red pepper and 1/4 teaspoon black pepper. Add shrimp to pan; cook 1 to 2 minutes on each side or until done. Remove shrimp from pan. ADVERTISING Step 5 Add pasta mixture and reserved 3/4 cup cooking liquid to pan; cook 1 minute. Stir in remaining 6 tablespoons pesto, shrimp, grape tomatoes, and 1/4 teaspoon salt. Divide pasta mixture evenly among 4 bowls.

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