Thursday, December 15, 2011

A Different Kind of Pesto Pasta

Lately, gaining a lot of inspiration from the Whole Foods iPad app when trying to construct my dinner, I stumbled upon this recipe for linguine with grilled shrimp and arugula parsley pesto.  Immediately attracted to it because of the pesto, it seemed like a hearty dish without too much unnecessary decadence, so I took the plunge and went for it.

Unfortunately finding out at the market that there was no more arugula, I substituted with fresh spinach and it did the trick quite well.  Appreciating the new twist on pesto, it was nice to also mix in fresh parsley, that gave it that fresh, lemony flavor.

Instead of grilling the shrimp, I baked it for about 7 minutes in a 425 degree oven.  As you can tell from my photo, I also used fettuccine pasta instead of linguine, and actually thought this was more appropriate, as it had more surface area to absorb the pesto.

Overall, I love how this dish turned out - it was fresh, earthy and relatively healthy.  Loving the fact that it tasted even better the next day, the flavors of the pesto had the chance to seep into the pasta, making this a really fabulous left-over.  Hope you get to enjoy it at home.

Linguine with grilled shrimp and arugula parsley pesto recipe

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