- 3 cups chopped garlic scapes
- 1 cup freshly grated Romano cheese
- 1 cup flat-leaf parsley
- 1/2 cup chopped walnuts
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 (16 ounce) box fettuccine pasta
- 1 pound cooked shrimp
- salt and ground black pepper to taste
- 1 lemon, cut into wedges
- Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
- Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.
04/17/2018
recipepes.com
Light Shrimp and Pesto Pasta, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
