Pasta with Shrimp, Tomatoes & Pea Pesto
Recipe by: Roche Bros
Servings
8
Prep time
20 minutes
Cook time
14 minutes
Calories
367 kcal
Ingredients
Directions
- Preheat oven to 375°. Prepare farfalle as label directs; reserve 1/2 cup cooking water, drain, return to saucepot and cover.
- 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°.
- 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.
- Add tomatoes, reserved cooking water and pesto to pasta; stir until combined. Makes about 8 cups.
- Serve pasta topped with shrimp sprinkled with cheese, if desired.
Nutritional Facts
- Calories: 367
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 404mg
- Total Carbohydrates: 47g
- Fiber: 4g
- Sugar: 2g
- Protein: 22g