Shrimp and Farfalle with Pecan Pesto
For the pecan pesto
- 2 cups basil leaves
- 1/4 cup pecan halves
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup grated Pecorino Romano cheese
- Salt and freshly ground black pepper
For the pasta
- 8 ounces farfalle bow-tie pasta
- 1 pound shrimp peeled and deveined, tails on if you prefer
- 1 cup frozen peas
- 1/4 roasted red pepper cut into strips
- 1/2 cup coarsely chopped pecans
- To make the pesto, place the basil, pecans and garlic in a food processor and pulse to chop. With the motor running, slowly drizzle in the oil. Scrape the mixture into a small bowl and stir in the cheese. Season to taste with salt and pepper. The pesto can be made ahead. Drizzle a little oil over the top, cover well with plastic wrap, and refrigerate for up to 48 hours or freeze until needed.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to directions, generally about 11 minutes. Three minutes before pasta is done, add the shrimp. After two minutes, add the peas. Reserve 1/2 cup cooking water, then drain the pasta, shrimp and peas.
- Return to the warm cooking pot and add the pecan pesto. Stir to coat well. Add a splash or two of the pasta cooking water to form a sauce. Stir in the red pepper and remaining pecans and toss to combine everything. Serves 4.
From “Pecans” by Kathleen Purvis (The University of North Carolina press; 2012)
Serving: 4gSodium: 917mgCalcium: 200mgVitamin C: 8mgVitamin A: 633IUSugar: 2gFiber: 2gPotassium: 253mgCholesterol: 286mgCalories: 568kcalSaturated Fat: 4gFat: 29gProtein: 31gCarbohydrates: 43gIron: 4mg
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