Cooking time: 25 minutes.
Ingredients
- 350 g penne pasta;
- 2 cups spinach leaves;
- 1 cup fresh basil leaves;
- ⅓ cup + 1 tablespoon olive oil;
- ¼ cup grated parmesan;
- ¼ cup pine nuts or almonds;
- 1 clove of garlic;
- salt and freshly ground black pepper - to taste;
- 450 g peeled shrimp;
- 1 cup frozen peas;
- crushed red chili pepper - optional.
Preparation
Boil the pasta until al dente. Leave a partial glass of pasta water , pour out the rest of the liquid.
Prepare the pesto. Using a blender, puree the spinach, basil and ⅓ cup olive oil until smooth. Add pine nuts (or almonds), Parmesan and minced garlic. Season everything with salt and pepper.
Heat a tablespoon of oil in a skillet over medium heat. Brown the shrimp for 3-4 minutes. Add pasta, peas and sauce and mix well. Pour in ¼ cup of the water in which the pasta was cooked and simmer a little more.
Before serving, sprinkle with grated Parmesan and, if desired, chili pepper.
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