Fettuccine with garlic shrimp and basil mint pesto

6 Servings

Ingredients

Quantity Ingredient
4½ cup Packed fresh basil leaves
1½ cup Packed fresh mint leaves
¾ cup Chopped walnuts -- toasted
6 tablespoons Freshly grated Parmesan
Cheese
3 tablespoons Minced garlic
1 cup Plus 2 tbs olive oil
1½ pounds Spinach fettucine
1½ pounds Uncooked large shrimp --
Peeled and deveined

Directions

Finely grind basil, mint nuts, Parmesan and 1½ tbs garlic in processor.

Gradually add 1 c oil and process until pesto is well blended. Transfer to bowl. Season with salt andpepper. (Can be made 3 days ahead. Press plastic wrap onto surface, chill. Bring to room temperature before using.) Cook fettuccine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Meanwhile, heat 2 tbs oil in large skillet over medium-high heat. Add shrimp and 1 ½ tbs garlic; saute until shrimp are cooked through, about 4 minutes. Remove from heat.

Drain pasta. Return to same pot. Add pesto and toss to coat. Transfer to large bowl. Arrange shrimp over pasta and serve.

Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@...>

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