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
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!