Friday, August 22, 2008

Arugula-Almond Pesto with Pasta and Grilled Shimp

DELICIOUS - and even better at room temperature - a good make ahead for easy entertaining that will make you look totally sophisticated...Arugula? Oh yeah - I use it ALL the time...

Arugula-Almond Pesto with Pasta and Grilled Shimp


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


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


Mikki Black said...

I don't have a food processor. Can you suggest a good alternative method? (This looks really yummy.)

Becky said...

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!