| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | 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 | Olive oil plus |
| 2 | T | Olive oil |
| 1 1/2 | lb | Spinach fettucine |
| 1 1/2 | lb | Uncooked large shrimp |
| peeled deveined | ||
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
Cost: $$ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 6 Source: Jeffrey Gramm, Fl Finely grind the basil, mint, nuts, Parmesan cheese and 1-1/2 tbsp of the garlic in a food processor. Gradually add 1 cup of olive oil and process until it is well blended. Transfer to small bowl; season with salt and pepper. Cook the fettucine in large pot of boiling salted water until al-dente, stirring occasionally. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and 1-1/2 tbsp garlic. Saute until the shrimp are cooked through; remove from heat. Drain the fettucine and return to the same pot. Add basil-mint pesto mixture and toss to coat. Transfer to a large serving bowl. Arrange the shrimp over the pasta and serve hot. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <[email protected]> on Aug 24, 1997
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