Pesto Shrimp Pasta

This is one of our favorite, quick go-to meals.  We generally have all the ingredients on hand an it only takes as long to make as it takes to boil the pasta.

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Ingredients:

• 1 lb (450 g) of dry penné
• 340 g raw, unpeeled shrimp
• 270 ml Basil Pesto
• 2 onions
• 3-4 tomatoes

Steps:

• Cook penné according to directions, drain
• Drain off oil from the pesto into a frying pan

• Sauté onions till tender
• Add tomatoes and cook for 2-3 minutes, stirring constantly

• Add shrimp and continue to stir until cooked through and completely pink, about 3-4 minutes

• Add pesto and shrimp mixture to drained pasta

• Toss well and serve

Green Pea Pesto Potato Salad

Pesto:

Ingredients

1 cup Green Peas

1/2 cup Fresh Basil

1/3 cup Grated Parmesan cheese

2 Cloves Garlic

Salt

Pepper

4 Tbsp Olive Oil*

Add all ingredients except olive oil to food processor and blend.  Slowly drizzle in oil while food processor is running, till a smooth paste is formed.

*additional olive oil may be required if Pesto is too thick.

Salad:

New Gold Potatoes

Diced Red Pepper

Grape Tomatoes

Snap Peas cut in half

Corn

Radishes

Stalks Asparagus

*quantities will depend on how big of a salad you want.

Boil potatoes in skins until tender; cool and cut into bite size chunks.

Cut Asparagus into 1 inch lengths, blanch and cool.

Mix potatoes and vegetables together.  Add in pesto - I only used 1/3 of the pesto for the amount of potatoes that I cooked.

Toss and serve.