Arugula instills this pesto with a peppery bite that pairs beautifully with supple, slightly sweet shrimp.
1 cup uncooked mini farfalle
1 1/2 cups arugula
1/4 cup basil leaves, plus more for garnish
3 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons pine nuts
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 garlic clove
2 1/2 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup white wine
How to Make It
In a large saucepan, cook farfalle according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
Place arugula, basil, cheese, pine nuts, pepper, salt, and garlic in the bowl of a food processor; pulse 6 times. With the processor running, add 2 tablespoons olive oil through food chute, and process until smooth.
Heat a large skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add shrimp; cook 5 minutes or until golden, turning occasionally. Remove shrimp from pan with a slotted spoon. Add wine to pan; cook until mostly evaporated. Add basil mixture and reserved pasta water; bring to a simmer. Remove pan from heat. Top farfalle with sauce and shrimp. Garnish with basil.
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I enjoyed this pesto very much. I am allergic to parmesan (and other hard, aged white cheeses), so substituted it with Monterey jack cheese. I doubled the garlic as one of the reviewers said and WOW, that was too much garlic. Maybe I have turbo-charged garlic. All in all, this is a good use of arugula. It's not bad as leftovers, either.
That's what my kids said after tasting this. I will admit I doubled the farfalle pasta (in what universe does 1 cup equal 4 servings). Just added double the pasta water to the pesto and it was all good. I also substituted fake crab for the shrimp because we just happen to like it better.
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