Want it fast and a little fancy? Fragrant garlic, fresh lemon, peppery arugula and artichoke hearts form a medley of flavors in this easy-to-prep pesto.
Zesty Artichoke Pesto with Shrimp
Ingredients
- 1 lb./455 g fettuccini
- 1 lb./455 g medium uncooked shrimp, peeled and deveined
- 4 cups arugula, packed
- ½ cup basil leaves, loosely packed
- 3 garlic cloves, peeled
- ½ cup pecans
- 14.5-oz./425 g can artichoke hearts, drained with liquid reserved
- 2 tbsp. Parmesan cheese, grated
- ¼ cup extra virgin olive oil
- 1 lemon, zested and juiced using Zest ’N Press® Gadget
- 1 tbsp. Italian Herb Seasoning
- ½ tsp. coarse kosher salt
Pesto (makes 2½ cups)
Instructions
- Place pasta in Microwave Pasta Maker and fill with water to maximum fill line.
- Microwave on high power 16 minutes or until al dente.
- When pasta has finished cooking, remove from microwave and add shrimp, pushing down to submerge in pasta water. Cover and allow to rest 5–6 minutes.
- Place arugula, basil, garlic and pecans into base of Power Chef® System fitted with blade attachment. Cover and pull cord several times to finely chop.
- Add remaining pesto ingredients to Power Chef® System, replace cover and pull cord to process until all ingredients are finely chopped and thoroughly combined. If pesto is too thick, add reserved artichoke liquid 1 tbsp. at a time until desired consistency is achieved.
- Drain pasta and shrimp, reserving pasta water, and place in large bowl. Add 1½ cups pesto to pasta and toss to combine, adding a little reserved pasta water to create a saucy consistency.
Pesto
Notes
Here you’re preparing 2½ cups of pesto, leaving 1 cup for other uses.