Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Pesto Farfalle with Shrimp




Source of Recipe


Woman's World - 7/24/07






Recipe Introduction


No bocconcini? Simply cut an 8-oz piece of mozzarella into 1" cubes





List of Ingredients



• 12 oz farfalle pasta
  
• 1 lb extra-large shrimp, peeled and deveined
  
• 1 cup fresh basil leaves
  
• 1/3 cup grated Parmesan cheese
  
• 1/4 cup walnuts
  
• 1 clove garlic, roughly chopped
  
• 1/2 tsp salt
  
• 1/4 cup olive oil
  
• 1/4 tsp crushed red pepper flakes, optional
  
• 1/2 lb bocconcini (mini mozzarella balls)
  
• 1 cup grape tomatoes, halved
  






Instructions



1. Cook pasta according to package directions, adding shrimp during last 2 minutes of cooking time. Drain, reserving 1/4 cup cooking water.
   
2. Meanwhile, in food processor, combine basil, cheese, walnuts, garlic and salt. Process until chopped. With machine still running, slowly pour in oil and pasta water until combined. If desired, stir in red pepper flakes.
   
3. Toss pasta and shrimp with basil mixture, bocconcini and tomatoes.
   






Final Comments


Servings: 6