June 13, 2014

Pistachio Parsley Pesto Pasta with Grilled Shrimp and Tomatoes

After a long week of travel, today I was in need of a simple, fresh meal. Nothing screams summer like herb pesto. I decided to go non-traditional and add flat-leaf parsley (my favorite herb) and toasty pistachios (my favorite nut) to create one addictive sauce. This pesto is great for pasta, but would also work perfectly on grilled pizza or grilled vegetables, like zucchini. 
I found some local grape tomatoes which I knew would pair perfectly with the shrimp and get even sweeter on the grill. 
Take your plate of pasta out on the deck, squeeze a big wedge of lemon all over it, pour yourself a big glass of white wine and savor the tastes, sights and sounds of summer. *sigh* 

1. Preheat grill to medium-high.
2. Cook pasta in salted water until al dente. Drain and set aside.

3. Meanwhile, place parsley, basil, garlic, lemon zest and pistachios in a food processor or blender and process for 10 seconds. Add olive oil in a steady stream. Season with salt and pepper.

4. Pour pesto over the pasta and toss to combine.

5. Thread shrimp and tomatoes onto skewers. Drizzle with olive oil and sprinkle with salt and pepper. Place on the grill and cook for 3-4 minutes per side. Place pasta onto 4 plates and top each with a skewer. Squeeze fresh lemon juice over the top.

Pistachio Parsley Pesto Pasta with Grilled Shrimp and Tomatoes

Serves 4

All you need:
12 oz. angel hair pasta
1 bunch flat-leaf parsley
10 fresh basil leaves
3 garlic cloves, chopped
Zest of 1 lemon
1/4 cup shelled pistachios, toasted
1/2 cup olive oil
16 uncooked shrimp, peeled and deveined
16 grape tomatoes
Salt and pepper, to taste

All you do:
1. Preheat grill to medium-high.
2. Cook pasta in salted water until al dente. Drain and set aside.
3. Meanwhile, place parsley, basil, garlic, lemon zest and pistachios in a food processor or blender and process for 10 seconds. Add olive oil in a steady stream. Season with salt and pepper.
4. Pour pesto over the pasta and toss to combine.
4. Thread shrimp and tomatoes onto skewers. Drizzle with olive oil and sprinkle with salt and pepper. Place on the grill and cook for 3-4 minutes per side. Place pasta onto 4 plates and top each with a skewer. Squeeze fresh lemon juice over the top.

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