Pesto Penne with Shrimp and Peas

From McGough's Recipes

Ingredients

  • 12 oz. penne
  • 2 c. baby spinach
  • 1 c. Fresh basil
  • 1/3 c. plus 1 tablespoon extra-virgin olive oil
  • 1/4 c. grated Parmesan, plus more for serving
  • 1/4 c. pine nuts or almonds
  • 1 clove garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. peeled and deveined medium shrimp
  • 1 c. peas
  • Crushed red chili flakes (optional), for garnish

Directions

  1. In a large pot of salted boiling water, cook pasta until al dente.
  2. Drain, reserving 1 cup pasta water, and return to pot.
  3. Meanwhile, make pesto: In a small food processor fitted with a metal blade, pulse spinach, basil, and 1/3 olive oil until combined.
  4. Add Parmesan, pine nuts or almonds, and garlic and season with salt and pepper.
  5. In a large skillet over medium heat, heat remaining tablespoon olive oil.
  6. Add shrimp and cook until pink, 3 to 4 minutes.
  7. Add pasta, pesto, and peas to skillet and toss until completely combined.
  8. Stir in 1/4 cup pasta water and stir until creamy.
  9. Sprinkle with Parmesan and chili flakes (if using).

Link to recipe