Farfalle with Arugula Pesto and Shrimp

"The arugula pesto is a nice change from the usual basil based pesto sauce. A quick recipe to prepare, and yummy enough for company!"
 
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Ready In:
25mins
Ingredients:
11
Serves:
2-4
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ingredients

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directions

  • Pesto Sauce: Remove tough stems from arugula.
  • In a large bowl, toss together the arugula and parsley, set aside.
  • Place pine nuts and garlic in food processor, process until combined.
  • Add olive oil, 2 cups cheese, salt, lemon peel and pepper to garlic mixture.
  • Process until combined.
  • Pour mixture into a medium sized bowl.
  • In the same processor bowl, add about 1/4 of the greens and 1/4 of the cheese mixture.
  • Process until combined.
  • Remove mixture from processor and set aside.
  • Repeat the steps# 7, 8 and 9 three more times, until all greens & cheese mixture have been processed.
  • Return all the processed mixture to processor, and process again until everything is well combined.
  • Makes 4 cups of pesto sauce, which can be stored (covered) in the refrigerator for about 1 week.
  • Cook pasta according to package directions.
  • While pasta is cooking, warm 2 cups of the pesto sauce, and warm the cooked shrimp.
  • When pasta is cooked, drain well and toss with the warmed shrimp and pesto sauce.
  • Garnish with additional grated cheese (to taste).

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RECIPE SUBMITTED BY

I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
 
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