Farfalle With Arugula Pesto And Shrimp

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lb cleaned arugula
• 2 cups loosley packed italian parsley
• 1/2 cup toasted pine nuts
• 6 cloves garlic, peeled
• 2 cups olive oil
• 8 ounces grated fresh parmigiano-reggiano cheese (plus extra cheese for garnishing)
• 1 tablespoon salt
• 2 teaspoons finely shredded lemons, rind of
• 1 1/2 teaspoons ground black pepper
• 1 lb farfalle pasta (bow tie shaped pasta)
• 1 lb precooked shrimp

Recipe

• 1 pesto sauce: remove tough stems from arugula.
• 2 in a large bowl, toss together the arugula and parsley, set aside.
• 3 place pine nuts and garlic in food processor, process until combined.
• 4 add olive oil, 2 cups cheese, salt, lemon peel and pepper to garlic mixture.
• 5 process until combined.
• 6 pour mixture into a medium sized bowl.
• 7 in the same processor bowl, add about 1/4 of the greens and 1/4 of the cheese mixture.
• 8 process until combined.
• 9 remove mixture from processor and set aside.
• 10 repeat the steps# 7, 8 and 9 three more times, until all greens & cheese mixture have been processed.
• 11 return all the processed mixture to processor, and process again until everything is well combined.
• 12 makes 4 cups of pesto sauce, which can be stored (covered) in the refrigerator for about 1 week.
• 13 cook pasta according to package directions.
• 14 while pasta is cooking, warm 2 cups of the pesto sauce, and warm the cooked shrimp.
• 15 when pasta is cooked, drain well and toss with the warmed shrimp and pesto sauce.
• 16 garnish with additional grated cheese (to taste).