Feeling High With Lettuce Eat (Part 7) - Shrimp pesto pasta salad

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Shrimp pesto pasta salad

·         Makes 6 main-dish salads

·         Prep 20 minutes

·         Cook 7 minutes

Ingredient

·         3 cups packed basil

·         ½ cup shelled unsalted pistachios

·         1 clove garlic, halved

·         1 tbsp lemon juice

·         ½ cup extra-virgin olive oil

·         ¼ cup grated Parmesan, plus more for serving

·         ¾ tsp salt

·         ⅛ tsp pepper

·         1 lb cavatappi (such as De Cecco)

·         1 lb raw peeled and deveined shrimp

·         1 lb asparagus, trimmed and cut into 1-inch pieces

Recipe

·         Combine basil, pistachios, garlic and lemon juice in a food processor. While running, drizzle in olive oil until well combined. Remove to a large bowl. Stir in Parmesan, salt and pepper. Set aside.

·         Bring a large pot of lightly salted water to a boil. Add cavatappi; return to a boil and cook 5 minutes. Add shrimp and asparagus to pot; return to a boil and cook 2 more minutes. Reserve ¾ cup pasta water. Drain and rinse pasta, shrimp and asparagus under cold water. Stir pasta water into pesto. Fold pasta, shrimp and asparagus into pesto. Serve at room temperature or chilled, sprinkled with Parmesan, if desired.

Per serving 577 cal; 26g fat (4g sat); 27g pro; 61g carb; 5g fiber; 482mg sodium; 115mg chol

Shrimp pesto pasta salad

Shrimp pesto pasta salad

 
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