, , , , , , , , ,

PESTO: olive oil-based pasta sauce, from Italy.


  • 2 cloves garlic
  • 1/4 cup walnuts
  • 1 cup packed arugula leaves
  • 1 cup packed parsley leaves
  • 6 tablespoons extra-virgin olive oil, plus more for grilling shrimp
  • 4 tablespoons crumbled feta cheese
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • Ground black pepper, to taste
  • 1 Package of spaghetti
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1/2 teaspoon sea salt


  1. Pesto: combine garlic, walnuts, arugula, parsley and olive oil in the bowl of a food processor. Pulse until smooth, scraping sides of bowl occasionally. Transfer to a large serving bowl and stir in feta, Parmigiano-Reggiano and pepper. Set aside.
  2. Bring a large pot of water to a boil and add spaghetti. Cook, stirring occasionally, until al dente, following package directions for timing. Drain, reserving some water. Stir 1 tablespoon of the reserved pasta cooking water into the pesto. Add pesto on top of the pasta and cover to keep warm.
  3. While pasta cooks, bring another pot of water to a boil. Boil shrimp, until cooked through, 3 to 5 minutes. Serve shrimp with pasta and pesto.


Recipe Reference wholefoods.com