1. Pesto Sauce: Remove tough stems from arugula. 2. In a large bowl, toss together the arugula and parsley, set aside. 3. Place pine nuts and garlic in food processor, process until combined. 4. Add olive oil, 2 cups cheese, salt, lemon peel and pepper to garlic mixture. 5. Process until combined. 6. Pour mixture into a medium sized bowl. 7. In the same processor bowl, add about 1/4 of the greens and 1/4 of the cheese mixture. 8. Process until combined. 9. Remove mixture from processor and set aside. 10. Repeat the steps# 7, 8 and 9 three more times, until all greens & cheese mixture have been processed. 11. Return all the processed mixture to processor, and process again until everything is well combined. 12. Makes 4 cups of pesto sauce, which can be stored (covered) in the refrigerator for about 1 week. 13. Cook pasta according to package directions. 14. While pasta is cooking, warm 2 cups of the pesto sauce, and warm the cooked shrimp. 15. When pasta is cooked, drain well and toss with the warmed shrimp and pesto sauce. 16. Garnish with additional grated cheese (to taste). ---------------------------------------------------------------------------
Nutrition
Ingredients
