Arugula Pesto Pasta with Garlic Shrimp

Modified Recipe & Photo from What's Gaby Cooking

Serves Two-Three

The Ingredients

Pasta

• 1/8 cup pine nuts toasted

• 1 garlic cloves

• 1.5 cups firmly packed arugula

• 6 tbsp extra-virgin olive oil

• 1 teaspoons fresh lemon juice

• 1/3 cup grated parmesan cheese, plus more for garnish

• sea salt and ground pepper, to taste

• 1 cup cooked whole wheat pasta

• Another 3 cups arugula for salad

For the Shrimp

• 1/2 lb medium sized shrimp peeled and de-veined

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• sea salt and pepper, to taste

The Instructions

• In a blender (or food processor), combine the pine nuts and garlic and blend until fine. Add the arugula and pulse until coarsely chopped. Then, slowly add the olive oil & blend until the mixture is smooth.

• Next, add the lemon juice and parmesan. Pulse.

• Transfer the pesto into a small bowl and add s + p as needed.

• Cook the pasta according to the package directions. Drain and set aside.

• Toss the shrimp with the oil, garlic powder, s + p. Sauté for about 3 minutes on each side until pink and fully cooked.

• In a large bowl, toss the pasta and pesto. Place the pasta over a bed of arugula, and top with shrimp and extra parmesan. Mmmm!