The garden is overflowing with basil, so it is pesto making time around the house. This pesto is fairly traditional in flavor, but it leaves the garlic out of the actual sauce. This is done because the pasta has a great garlic flavor, and I didn't want it to overpower the whole dish.
This recipe also utilizes our Pastamore Garlic Chive Pasta , but our Garlic Toasted Onion is also an acceptable substitution. We will be offering GTO in gluten-free pasta as well, so that that may be something to keep in mind. This recipe also utilizes our Pastamore White Truffle Oil. Don't be too heavy handed with this, as it too can overpower the entire dish.
Servings - 4
.75-1 lb - shrimp
1 12 oz package - Pastamore Garlic Chive Pasta (Garlic Toasted Onion also acceptable)
2 oz - fresh basil
1.5 oz - parmesean cheese
1.5 oz - toasted nuts (your choice)
3/4 cup - water
2+ Tbsp - olive oil
2 - medium-sized tomatoes
To Taste - salt and black pepper
As Needed - Pastamore White Truffle Oil
1. Place a large pot of water on the stove (minimum of 1 gallon). Bring the water to a boil.
2. Place basil, parmesean cheese, nuts, and water into a food processor. Blend until an even texture has been achieved. Continue to blend while slowly drizzling in the 1 Tbsp of olive oil. Continue mixing until the all of the oil has been added.
3. Slice the tomato into 1/3" coins. Place the pasta into the boiling water.
4. Place the Pastamore Garlic Chive Pasta into the boiling water. Cooked until al dente.
5. Place a small saucepan on the stove over medium-high heat. Once the pan is hot, add enough olive oil to keep the tomatoes from sticking. Place the tomatoes into the pan, and season with salt and black pepper. Lightly cook the tomatoes on both sides (1-2 minutes peer side).
6. Once the tomatoes are cooked, place a medium-sized saucepan on the stove over medium-high heat. Once the pan is hot, add the pesto sauce. Allow the sauce to heat up for 30 seconds to one minute, and then add the shrimp to the sauce. Cook the shrimp until the desired doneness is reached, turning them once during the cooking process. If there is not enough sauce, or if too much water is cooked away, add water to the pan to create the desired texture.
7. Drain the pasta in a colander once it has been cooked. Place the cooked pasta into a bowl, and add 1 Tbsp of olive oil. Mix until the pasta is evenly coated. Use tongs to remove the shrimp from the sauce, and place them onto a plate.
8. Plate the pasta onto four plates. Spoon the sauce onto the top of the pasta. Next, place the cooked shrimp on top, and finish the plate with the sauteed tomatoes. Lightly drizzle each plate with the Pastamore White Truffle Oil.