| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Pasta, Seafood, Shrimp |
6 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Packed fresh basil leaves |
| 1 1/2 |
c |
Packed fresh mint leaves |
| 3/4 |
c |
Chopped walnuts, toasted |
| 6 |
T |
Freshly grated Parmesan |
|
|
Cheese |
| 3 |
T |
Minced garlic |
| 1 |
c |
Plus 2 tbs olive oil |
| 1 1/2 |
lb |
Spinach fettucine |
| 1 1/2 |
lb |
Uncooked large shrimp |
|
|
Peeled and deveined |
INSTRUCTIONS
Finely grind basil, mint nuts, Parmesan and 1 1/2 tbs garlic in
processor. Gradually add 1 c oil and process until pesto is well
blended. Transfer to bowl. Season with salt andpepper. (Can be made
3 days ahead. Press plastic wrap onto surface, chill. Bring to room
temperature before using.) Cook fettuccine in large pot of boiling
salted water until tender but still firm to bite, stirring
occasionally. Meanwhile, heat 2 tbs oil in large skillet over
medium-high heat. Add shrimp and 1 1/2 tbs garlic; saute until shrimp
are cooked through, about 4 minutes. Remove from heat. Drain pasta.
Return to same pot. Add pesto and toss to coat. Transfer to large
bowl. Arrange shrimp over pasta and serve. Posted to EAT-L Digest -
17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis
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