1. To make the mint pesto, pulse the mint, parsley, walnuts, oil, garlic, salt, and pepper in a food processor until blended. 2. Scrape down the sides of the bowl, pour in the water, and process until creamy; set aside. 3. Add 1 inch of water to a medium pot: bring to a boil. 4. Add the shrimp, cover tightly, and cook until they are pink and firm, about 3 minutes. Drain and set aside. 5. Cook the linguine according to the package directions. 6. Drain and return to the pot. 7. Add the artichoke hearts, the cooked shrimp, the pesto, and the cheese. 8. Toss over low heat just until warmed through, about 1 minute. 9. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
