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–+ servings

Sweet Pea Pesto Pasta with Shrimp

This perfect Spring pasta combines peas and fresh herbs to create a creamy pesto. It's quick, easy and fresh.
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Course: Main Course
Cuisine: American
Keyword: Basil, dinner, Main Course, pasta, Peas
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8

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!