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4 ounces uncooked angel hair pasta
2 cups packed fresh basil leaves (or 1 [1-ounce] package)
2 garlic cloves, minced and divided
2 tablespoons walnuts
2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 to 1/3 cup warm water
1/2 pound large shrimp, peeled and deveined
2 tablespoons fresh lemon juice (about 1/2 of a lemon)
Dash of freshly ground black pepper
1. Cook pasta according to package directions; set aside and keep warm.
2. Place basil, half of garlic and next 4 ingredients (walnuts through pepper) in a food processor or blender; process in 10-second intervals or until finely chopped. Add oil and pulse 2 to 3 times or until combined. With processor own, slowly add water and continue processing until smooth. Toss with hot cooked pasta (add additional hot water if pasta becomes too thick).
3. Coat a medium nonstick skillet with cooking spray and place over medium-high heat. Add shrimp and remaining garlic; sauté 1 minute. Add lemon juice, salt and pepper. Reduce heat to medium and cook an additional 3 to 5 minutes or until shrimp are done. Serve over pasta.
**Tip: This dish is best served just after preparing as this pesto uses considerably less oil than the traditional version. Otherwise, the pesto will begin to darken the longer it stands.