Linguine With Grilled Shrimp And Arugula-parsley Pesto


2 cloves garlic
1/4 cup walnuts, toasted
1 cup packed arugula leaves
1 cup packed parsley leaves
6 tablespoons extra-virgin olive oil, plus more for grilling shrimp
2 tablespoons reduced-fat ricotta cheese
2 tablespoons grated Parmigiano-Reggiano cheese
Ground black pepper, to taste
1 pound dried whole-wheat linguine or spaghetti
1 1/2 pounds peeled and deveined medium or large shrimp
1/2 teaspoon sea salt


This Tangy Pesto, A Variation On The Classic Basil Version, Is Also Delicious Spooned Over Grilled Asparagus Or Steamed Broccoli.

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