Vegetable Pesto
Serves: 6
Total Cook Time: 35
Prep Time: 15
Cook Time: 20
Ingredients
- 16 oz pasta (elbow, penne, cavatelli)
- 2 TBSP olive oil with garlic powder added, divided
- 1/2 cup Italian seasoned panko bread crumbs
- 3 large cloves garlic
- 1-5oz package baby arugula
- 1 cup frozen peas, thawed
- 1/2 cup olive oil
- 3 TBSP pine nuts, toasted, plus some for garnish
- 3 TBSP lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cherry tomatoes halved OR 1 can diced tomato
- 1 lbs shrimp or chicken
- 3 cups sugar snap peas, halved
- 1/3 cup finely shredded parmigiana-Reggie cheese, plus to top
Instructions
- Cook pasta according to package, drain, reserve 1 cups of pasta water
- Heat 1 TBSP of garlic oil in nonstick skillet over medium heat. Add bread crumbs
- Place garlic cloves in food processor; cover and progress until finely chopped. Add arugula, peas, olive oil, 3 TBSP pine nuts, lemon juice, salt, pepper; cover and process until smooth. Set aside
- Heat remaining 1 TBSP of garlic oil in large deep nonstick skillet of medium heat. Add tomotoes. Cook 2-3 minutes or until softened. Add shrimp and sugar snap peas; cook 3-5 minutes or just until shrimp cooked through.
- Stir arugula mixture into shrimp mixture. Add cooked pasta.
- If necessary, add reserved pasta water to thin sauce. Garnish with toasted bread crumbs and pine nuts.
- Serve, add cheese as desired.
