Penne with Pesto, Shrimp and Peas

Ingredients:

• 12 ounces uncooked penne
• 1 pound medium-size raw shrimp, peeled, deveined and tailed
• 1 cup frozen sweet peas, thawed
• 1 cup basil pesto (homemade or store bought)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup Parmesan cheese, shredded

Preparation:

Prepare pasta according to package directions in a pot of salted boiling water, adding shrimp and peas to water during final 2 minutes of cook time.

Drain pasta mixture, reserving 1/2 cup cooking water in a small heatproof bowl. Return pasta mixture to pot.

Add pesto to pasta mixture; stir to combine.

Stir in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached. Taste and season with sea salt and freshly ground black pepper, as needed. Transfer pasta mixture to a serving bowl; sprinkle with Parmesan. Serve immediately.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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