Yield: 1 Servings
Measure | Ingredient |
---|---|
4½ cup | Packed fresh basil leaves |
1½ cup | Packed fresh mint leaves |
¾ cup | Chopped walnuts; toasted |
6 tablespoons | Freshly grated Parmesan cheese |
3 tablespoons | Minced garlic |
1 cup | Olive oil plus |
2 tablespoons | Olive oil |
1½ pounds | Spinach fettucine |
1½ pounds | Uncooked large shrimp; peeled, deveined |
\N \N | Salt and freshly ground pepper to taste |
Cost: $$ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 6 Source: Jeffrey Gramm, Fl
1. Finely grind the basil, mint, nuts, Parmesan cheese and 1-½ tbsp of the garlic in a food processor. Gradually add 1 cup of olive oil and process until it is well blended. Transfer to small bowl; season with salt and pepper.
2. Cook the fettucine in large pot of boiling salted water until al-dente, stirring occasionally.
3. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and 1-½ tbsp garlic. Saute until the shrimp are cooked through; remove from heat.
4. Drain the fettucine and return to the same pot. Add basil-mint pesto mixture and toss to coat. Transfer to a large serving bowl. Arrange the shrimp over the pasta and serve hot. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <newsletter@...> on Aug 24, 1997