With a bumper crop of basil in the garden this year, I'm looking for new ways to enjoy it. This recipe does the trick!
INGREDIENTS
4 cups loosely packed basil
1/4 cup pine nuts
4 garlic cloves, 1 crushed and 3 chopped
1 1/2 tsp salt plus more to taste
Black pepper to taste
1/3 cup olive oil plus 2 Tablespoons
1/2 cup grated parmesan cheese plus more for serving
1 lb spaghetti
1 10-ounce bag frozen peas, thawed
1 pound large shrimp, peeled and deveined
INSTRUCTIONS
For the pesto, Combine basil, pine nuts, crushed garlic, 1 tsp salt, a few grinds of pepper, lemon juice and olive oil in blender or food processor. Pulse to form thick paste. Add parmesan cheese. Pulse to incorporate. Set aside.
Bring large pot of salted water to a boil. Add spaghetti and cook according to package instructions. Reserve 1 cup pasta water and then drain the spaghetti.
Heat remaining 2 Tablespoons olive oil in large skillet over medium high heat. Season the shrimp with 1/2 tsp salt and few grinds of pepper. Add to skillet and cook, tossing until shrimp is cooked through. Add chopped garlic and peas and cook about 1 minute longer.
Remove skillet from heat.
Add spaghetti, 1/2 cup pesto and 1/2 cup pasta water to skillet. Toss to coat well. Add additional pesto and/or cooking water to achieve desired result.
Serve with additional parmesan on top.