| 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 |
tb |
Freshly grated Parmesan cheese |
| 3 |
tb |
Minced garlic |
| 1 |
c |
Olive oil plus |
| 2 |
tb |
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
1. 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.
2. Cook the fettucine in large pot of boiling salted water until al-dente,
stirring occasionally.
3. 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.
4. 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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