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Shrimp & Green Pea Pesto Pasta

Mike Ward

As a gambling man, I'm confident you, like me, have a bag of shrimp in the back of your freezer along with several open bags of green peas. Bring them back from the ice age to create something fresh from forgotten foods.

Servings: 2

Ready time: 15 minutes

Shrimp and Green Pea Pesto Pasta

1 cup thawed green peas

1 cup packed flat-leaf parsley (wilting is just fine), plus some for garnish

1/2 cup packed basil leaves (or any combination of basil, mint and/or dill)

Clove of garlic

1/2 cup chopped, toasted walnut pieces (almonds work fine, too)

Teaspoon of chili flakes (or to taste)

1 lemon

Olive oil

Salt and pepper

10 to 12 medium-sized shrimp (typically one bag)

Method

Cook pasta in well-salted water. Drain, but first set aside one cup of the cooking water.

Put green peas, herbs, garlic clove, nuts, chili flakes and juice of half a lemon in a food processor. Throw in a good splash of olive oil. Blend and continue to slowly add oil until you have a pesto-like texture. Season to taste with salt and pepper.

Into a medium-hot pan, drizzle some olive oil and add cleaned and deveined shrimp. Season with salt and pepper. Sear until golden (roughly 30-45 seconds per side). Remove from pan.

Place the still-hot shrimp and 3 or 4 generous tablespoons of pesto into a large bowl along with the pasta, and toss. Add a little of the pasta water if required to loosen it up. Serve with rough-chopped parsley, a drizzle of olive oil, fresh lemon zest and cracked black pepper.

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