Pasta with Kale Pesto, Shrimp and Tomato
- 1/2 cup slivered almonds
- 3 large cloves garlic, trimmed and roughly chopped
- 4 cups roughly chopped kale leaves
- 1/4 tsp kosher salt
- 1/4 tsp fresh black pepper
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup extra virgin olive oil, or more to taste
- 1 lb pasta (your choice, regular or whole wheat, any size; I like Dreamfields rotini)
- 1 lb large (21-25 or 26-30 size) peeled and deveined raw shrimp, defrosted if frozen
- 3 ripe plum tomatoes, diced, or 15 cherry tomatoes, halved
- 3/4 cup grated Parmigiano-Reggiano cheese, or more to taste
- Fresh black pepper
- Produce
- Almonds (1/2 cup)
- Garlic (3 large cloves)
- Kale, leaves (4 cups)
- Plum tomatoes, ripe (3)
- Cooking & Baking
- Black pepper, fresh (1/4 tsp)
- Black pepper, Fresh (1)
- Kosher salt (1/4 tsp)
- Olive oil, extra virgin (1/4 cup)
- Pasta & Grains
- Pasta (1 lb)
- Dairy
- Parmigiano reggiano, grated (1 1/4 cup)
- Other
- 1 lb large (21-25 or 26-30 size) peeled and deveined raw shrimp, defrosted if frozen
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published June 24, 2012 (7 months ago).
111 people saved this recipe.
