Arugula Pesto and Corn Pasta
Pesto + corn = awesome
Servings 6 Servings
Ingredients
- 1 pound Pasta preferably a whimsical shape like baby shells
- 2 cups arugula
- 1 cup corn (frozen or fresh)
- 1/2 cup parmesan cheese , plus some for garnish
- 1/2 cup walnuts
- 2 cloves garlic
- 2 lemons
- 1/3 cup quality Olive Oil
- 1 pound shrimp , peeled, deveined, tail off
- 1 teaspoon red pepper flake
- 1 tablespoon dried basil
Instructions
- Bring pot of salted water to boil. Cook pasta just shy of al dente (reserving a cup of pasta water).
- Zest, then juice lemons.
- To a food processor, pulse garlic until chopped*. Add in walnuts, basil, Parmesan cheese, arugula and juice of both lemons. Pulse until coarse. While running, stream in olive oil. Season with a heavy grind of pepper and a subtle pinch of salt.
- In a large saucepan, heat 2 tablespoons of olive oil on medium heat. Saute shrimp for 2-3 minutes (if adding shrimp).
- Add red pepper flake and corn to pan, cook for 2-3 minutes or until shrimp is cooked. Turn heat to low, fold in pasta, pesto, and 1 cup of reserved pasta water.
- Briefly cook for 1-2 minutes on low, until sauce thickens and pasta absorbs some of the liquid. Serve garnished with lemon zest and grated Parmesan. Enjoy your Arugula Pesto, Corn, and Shrimp Pasta!
Video
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Nutrition
Serving: 6People | Calories: 490kcal