Shelly's Recipe

SHRIMP PASTA PESTO SALAD

Category: Pasta Salads

The pesto can be prepared a day in advance and refrigerated until needed.

1/4 cup walnuts, toasted
2 medium cloves garlic, peeled
2 cups packed fresh cilantro leaves
1 cup packed fresh basil leaves
3 anchovy fillets, rinsed and patted dry
1/2 cup extra-virgin olive oil
1 tbsp grated lime zest plus 3 tbsp juice from 2 limes
1/2 jalapeno chile, seeds and ribs removed
Salt
1 lb fusilli or other short, curly pasta
1 lb cooked medium shrimp, peeled
1 pint grape tomatoes or cherry tomatoes, cut in half

Bring 4 quarts water to boil in large pot.

Meanwhile, process nuts, garlic, cilantro, basil, anchovies, 7 tbsp oil, zest, juice, and chile in food processor or blender until smooth, stopping to scrape down bowl as necessary. Transfer to small bowl and season with salt to taste. Cover with plastic wrap.

Add 1 tbsp salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer to large serving bowl. Stir in reserved cooking water and remaining 1 tablespoon oil and cool to room temperature. When cooled, toss with pesto, shrimp, and tomatoes. Serve.

Serves 4 to 6