I love the pesto in this dish because it tastes really bright and fresh. Sometimes I like to add cream to any left over pesto and have a creamy pesto sauce for chicken. Another good use for leftover pesto is to put it in a mayonnaise for a sandwich. It'll add a ton of flavor! Once you master this type of pesto you can change it up. Instead of parsley and pine nuts you could use walnuts, pecans, almond, and herbs like basil or mint. Plus I've always found that when people see pesto or hear pesto they think "oh this is going to be good" so you can use this to spice up appetizers for a party or something.
Ingredients: Serves 4
fettuccine (enough for person, about 1/4 box per person)
shrimp (5-6 medium per person)
olive oil
2 cloves garlic
2 cups packed, stemmed Italian parsley
1/4 cup pine nuts
1/2 cup freshly grated Parmesan cheese, or to taste
1 cup olive oil
Salt and pepper
Directions:
1. Bring a large pot of water to boil. Add pasta to water after finishing pesto. Look on packaging to see how much time is needed and cook pasta to al dente.
2. To make pesto: Roughly chop garlic. In a food processor place the garlic, parsley, pinch salt, pine nuts, and cheese.
3. Process until they form a paste. Pour a small amount of olive oil into the machine while it's running. Continue to add oil until you have the consistency you like. Taste to see if more salt and pepper is necessary.
4. Drop pasta into salted boiling water. Season shrimp with salt and pepper. Saute in olive oil for 1 minute per side. Seat aside.
5. Heat up pesto in a large saute pan. Add finished pasta and cooked shrimp into sauce. Heat another minute or two. Place into a bowl and top with extra parmesan cheese.
No comments:
Post a Comment