The sunshine and hint of warmth in the air that April brings always makes me crave something bright and fresh. This sweet pea pesto pasta is just that. The pesto combines peas, basil, mint and lemon to create a refreshing and creamy sauce. The best part is that you can make this meal in under 20 minutes.
You will learn from reading this blog that I love any recipe I can throw in my NutriBullet . It is by far my favorite kitchen tool. To make the pesto you just throw all the fresh ingredients in the better and about 30 seconds later you have an amazing sauce.
Be sure to not overcook your shrimp in this recipe. If you overcook them they will become rubbery and gross (I have done this by accident waaaay too many times). Serve with a glass of white wine and enjoy! We paired with The Fableist Gruner Veltliner from Vin Chicago (gru v. for short!)
Sweet Pea Pesto Pasta with Shrimp
Ingredients
- 10 ounces peas, I used frozen and dethawed
- ½ cup Parmesan cheese grated
- ¼ cup walnuts
- 2 cloves garlic
- ½ fresh basil
- 3 mint leaves
- ⅓ olive oil
- juice from 1 lemon
- 1 teaspoon red pepper flakes (use less if you don't like spice
- ½ teaspoon salt
- 1 lb fettuccine pasta
- 1 lb shrimp, peeled
Instructions
TO MAKE THE PESTO
- 1. Add the peas, Parmesan cheese, garlic, walnuts, basil, mint, olive oil, lemon juice, red pepper flakes and salt to a blender. I use a nutribullet. Blend until smooth. I told you, easy!
COOK THE PASTA
- 1. Fill a large pot with water and salt. Bring to a boil and add the pasta. Cook until al dente. Set aside.
COOK THE SHRIMP
- 1. Heat 2 tablespoons of olive oil in a medium pan on high heat. Add the shrimp and add a few pinches of salt and pepper. Cook the shrimp for 3 minutes, around 1.5 minutes on each side until they are no longer translucent. Make sure to not overcook the shrimp! They will turn out rubbery if you do. 2. Toss the pasta, pesto and shrimp. Enjoy your fresh spring meal!