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