Pesto Penne with Shrimp and Peas

Yields:
1
Total Time:
30 mins
Pesto nuts will love this fresh spring combo of spinach, basil, and sweet peas.
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Ingredients
- 12 oz.
penne
- 2 cups
baby spinach
- 1 cup
Fresh basil
- 1/3 cup
plus 1 tablespoon extra-virgin olive oil
- 1/4 cup
grated Parmesan, plus more for serving
- 1/4 cup
pine nuts or almonds
- 1
clove garlic, minced
kosher salt
Freshly ground black pepper
- 1 lb.
peeled and deveined medium shrimp
- 1 cup
peas
Crushed red chili flakes (optional), for garnish
Directions
- Step 1In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Step 2Meanwhile, make pesto: In a small food processor fitted with a metal blade, pulse spinach, basil, and 1/3 olive oil until combined. Add Parmesan, pine nuts or almonds, and garlic and season with salt and pepper.
- Step 3In a large skillet over medium heat, heat remaining tablespoon olive oil. Add shrimp and cook until pink, 3 to 4 minutes.
- Step 4Add pasta, pesto, and peas to skillet and toss until completely combined. Stir in 1/4 cup pasta water and stir until creamy.
- Step 5Sprinkle with Parmesan and chili flakes (if using).
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