Pesto Spaghetti

Pesto Spaghetti

Ingredients:
12 ounces (340 g) thin spaghetti or other thin-strand pasta
8 ounces (225 g) asparagus, trimmed and cut into
1 /12 -inch (3.75cm) lengths
1 pound (455 g) peeled, deveined medium shrimp,

Directions:
thawed if frozen
Salt and ground black pepper
1 lemon
/12 cup (130 g) refrigerated or jarred basil pesto
/14 cup (60 ml) olive oil
1 tablespoon (10 g) preminced oil-packed garlic
Cook the pasta according to the package directions.
Meanwhile, lightly season the asparagus and shrimp
with salt and pepper. Grate the zest from the lemon over the
asparagus and shrimp. Cut the lemon in half and squeeze
the juice into a bowl. Stir in the pesto and 3 tablespoons
(42 ml) of the olive oil.
Heat the remaining 1 tablespoon (14 ml) oil in a large
skillet over medium-high heat. Add the asparagus and cook
for 2 minutes. Add the shrimp and garlic and cook until the
shrimp are bright pink and the asparagus is crisp-tender,
2 minutes more.
Drain the pasta and toss with the pesto mixture in the
pasta pot. Divide among pasta plates and spoon the aspara-
gus and shrimp over the top.
Prep =3 minutes Cook = 12 minutes Yield = 4 servings
130 The Spaghetti Sauce Gourmet
p130 Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision Job no:81
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP Scn : #17
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)5th Black Dept : DT
125-162.qxd 7/29/06 4:39 PM
15 MINUTES OR LESS
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