Happy Monday!
I am pleased to announce I got my first round of my covid vaccine !!! This was a celebration that caused for pasta.
I was at Whole Foods yesterday and found some Gotham Pesto and knew it would be a great addition to this weeks lineup.
This was an easy weeknight meal that was cozy and comforting but not too heavy.
Ingredients:
Shrimp, peeled and cleaned
Store bought pesto
Any type of pasta – I used brown rice quinoa fusilli from Trader joes
Clove of garlic
Splash of white wine
Squeeze of lemon
Asparagus, cut into pieces
1 ear of fresh corn (or 1/4 cup frozen)
Sun dried tomatoes OR roasted tomatoes. I had roasted tomatoes in the fridge leftover so I used those.
Fresh grated parmesan
Salt, pepper, garlic powder, lemon pepper
Method: Start boiling your water. Once the water is boiling season the water with salt, turn down to low and throw in your pasta and cook according to the package.
Once the noodles are cooking, toss your shrimp in a sauté pan with the garlic, asparagus, and corn. Cook for about 5 minutes until soft. Add in the wine, squeeze of lemon and sundried tomatoes. Season to taste, keep on low heat. Once your pasta is done, drain and add it directly to the sauté pan. Add in your pesto and some of that freshly graded parmesan and coat your noodles. Plate!! I served mine with a small kale microgreen topping for some color.
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