Pea pesto and shrimp pasta salad
Ingredients
- 1 package orecchiette pasta (or any short pasta), boiled, drained and cooled
- 1 cup pea pesto (see recipe below)
- 1 package frozen, thawed medium size shrimp
- 1 tablespoon olive oil
- Parmesan, chili flakes and olive oil to garnish
Pea pesto:
- 2 cups fresh or frozen peas
- 1 cup fresh basil leaves
- 1/3 cup sunflower seeds
- 1/2 cup olive oil
- 1/3 cup parmesan, grated
- 1 lemon, juiced and zested
- 2 cloves of garlic
- 1 teaspoon chili flakes
- Salt and pepper to taste
Directions
- To make the pea pesto, add everything to a food processor and blitz until smooth and creamy. Set aside.
- To a medium sauté pan over medium high heat, add olive oil. Heat for a minute or so and add the shrimp. Toss the shrimp with a wooden spoon for a few minutes. They are done when they have turned pink and curled up.
- You’re ready to assemble! To a large mixing bowl add the pasta, pesto and shrimp. Toss well.
- Serve family style and garnish with parmesan cheese, chili flakes and a drizzle of olive oil. Enjoy!
