Arugula-Almond Pesto with Pasta and Grilled Shimp
Ingredients:
One 5 ounce package baby arugula (4 cups)
1/2 cup chopped blanched almonds
juice of 1 1/2 lemons
1 clove garlic - chopped
1 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 cups olive oil - I used canola oil
1/2 cup Parmesan cheese
1 pound uncooked rigatoni, penne or spaghetti - I like whole grain penne
1 pound large shrimp, peeled and deveined
1 cup pear or cherry tomatoes, halved and tossed with 1/4 teaspoon salt
Directions:
1. In a food processor combine the arugula, almonds, lemon juice, garlic, 1 teaspoon salt, pepper and 3/4 cup oil.
2. Process the mixture while pouring another 1/2 cup oil through the tube.
3. The pesto should be a medium-fine consistency.
4. Stir in the cheese.
5. Cook the pasta until al dente.
6. Skewer the shrimp and grill 1 to 2 minutes per side.
7. Toss the hot pasta with the pesto and add the cherry tomatoes and the shrimp.
8. Season to taste with more salt, pepper and lemon juice.
Serves 4-5
2 comments:
I don't have a food processor. Can you suggest a good alternative method? (This looks really yummy.)
Thanks.
You could use a blender or hand held blender. There is really no manual way I can think of to incorporate the arugula and the almonds. Hope this helps!
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