How to Make Pesto Pomodoro Pasta

Light Shrimp And Pesto Pasta

Easy and light pasta with tomatoes and garlic.

Recipe Summary Light Shrimp And Pesto Pasta

For a quick meal that's elegant enough to serve to company, you can't beat the combination of shrimp, pesto, and pasta. Using garlic scapes instead of basil and garlic gives this dish a lighter note.

Ingredients | Pesto Pomodoro Pasta

3 cups chopped garlic scapes

1 cup freshly grated Romano cheese

1 cup flat-leaf parsley

½ cup chopped walnuts

¼ cup olive oil

2 tablespoons fresh lemon juice

1 (16 ounce) box fettuccine pasta

1 pound cooked shrimp

salt and ground black pepper to taste

1 lemon, cut into wedges

Directions

Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.

Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.

Parmesan cheese may be substituted for the Romano cheese.

Info | Pesto Pomodoro Pasta

prep: 20 mins cook: 16 mins total: 36 mins Servings: 6 Yield: 6 servings

TAG : Light Shrimp And Pesto Pasta

Main Dish Recipes, Pasta, Shrimp,