Pasta with Shrimp, Tomatoes & Pea Pesto
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Pasta with Shrimp, Tomatoes & Pea Pesto

Prep: 20 minutes
Cook/Bake: 14 minutes • Serves: 8

1 package (16 ounces) farfalle pasta
1-1/2 pounds raw 21-25 count peeled and deveined tail-off shrimp
1/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, coarsely chopped
1 cup frozen green sweet peas, thawed
1/2 cup loosely packed fresh basil leaves
1/4 cup grated Parmesan cheese plus additional for serving (optional)
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1 cup halved cherry tomatoes

1. Preheat oven to 375°. Prepare pasta as label directs; reserve 1/2 cup cooking water, drain, return to saucepot and cover.

2. On rimmed baking pan, toss shrimp, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper; bake 8 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°.

3. In food processor, purée garlic, peas, basil, cheese, lemon juice, crushed red pepper, and remaining 1/4 teaspoon each salt and black pepper until almost smooth, scraping bowl occasionally with rubber spatula; with processor running, pour remaining 3 tablespoons oil through feed tube and process until incorporated. Makes about 1 cup.

4. Add tomatoes, reserved cooking water and pesto to pasta; stir until combined. Makes about 8 cups.

5. Serve pasta topped with shrimp sprinkled with cheese, if desired.

Approximate nutritional values per serving (1 cup pasta, about 4 shrimp):
367 Calories, 10g Fat (2g Saturated), 100mg Cholesterol,
404mg Sodium, 47g Carbohydrates, 4g Fiber, 22g Protein