Shrimp Pesto Pasta with Garden Vegetables
Shrimp pesto pasta with garden vegetables, made with whole wheat pasta, sugar snap peas, cherry tomatoes and feta in a light pesto sauce. It is easy to put together and perfect for summer.
Ingredients
- 8 oz whole wheat pasta I used Farfalle
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 8 oz shrimp uncooked, peeled and deveined
- 2 cups sugar peas cut into half an inch pieces
- 1- pint cherry tomatoes cut in half
- 2 oz feta cheese cubed
- 4 tablespoons pesto sauce
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package instructions. Before draining, scoop out about 1 cup of pasta water. This water is starchy and will be a nice compliment to the texture of the sauce. Drain and reserve.
- Sprinkle salt and pepper over shrimp (about ¼ teaspoon of each). Set aside.
- On a large skillet, heat the olive oil over medium heat. Add shrimp and cook for about 2 minutes on each side. Remove to a plate and set aside. Add garlic, peas and tomatoes to skillet. Cook for 5 minutes. Add salt and pepper to taste.
- Add cooked pasta and shrimp to skillet with vegetables. Add 1/3 cup of the reserved pasta water, the pesto sauce and stir. If you feel like it’s a bit dry, add more pasta water. Add feta cheese and serve.
Notes
Making a big batch of homemade pesto and pouring it into an ice cube tray to freeze is super handy! Once the sauce is frozen, remove the cubes from the tray and store them in a ziploc bag in your freezer. Frozen pesto can be a life saver as well as a huge improvement to many dishes. From sandwiches to pasta or chicken dishes, simply grab a cube of pesto, melt into your dish and voila, you have added a fancy homemade touch to your meal in no time.