| 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
<newsletter@gourmetconnection.com> on Aug 24, 1997
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