Spinach Pesto Penne with Shrimp and Peas#

 

INGREDIENTS

12 oz. penne

2 c. baby spinach

1 c. Fresh basil

1/3 c. plus 1 tablespoon extra-virgin olive oil

1/4 c. grated Parmesan, plus more for serving

1/4 c. pine nuts or almonds

1 clove garlic, minced

kosher salt

Freshly ground black pepper

1 lb. peeled and deveined medium shrimp

1 c. peas

Crushed red chili flakes (optional), for garnish

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, make pesto: In a small food processor fitted with a metal blade, pulse spinach, basil, and 1/3 olive oil until combined. Add Parmesan, pine nuts or almonds, and garlic and season with salt and pepper.
3. In a large skillet over medium heat, heat remaining tablespoon olive oil. Add shrimp and cook until pink, 3 to 4 minutes.
4. Add pasta, pesto, and peas to skillet and toss until completely combined. Stir in 1/4 cup pasta water and stir until creamy.
5. Sprinkle with Parmesan and chili flakes (if using).