Whole-Wheat Fusilli with Shrimp and Arugula PestoRecipe By: Amy Rosen
This version of pesto is made from Italian flat-leaf parsley instead of classic basil. Whole-wheat pasta is sneakily hidden by the sauce, while freshly seared shrimp add body to the dish. Cooking tip: Sear the shrimp, then transfer the cooked pasta to the pan and toss with the pesto and a touch of the pasta’s cooking water to ensure an even glossy coating of sauce.
- 1⁄3 cup pine nuts, toasted
- 2 cloves garlic, peeled
- 1⁄2 cup freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 3 cups arugula leaves
- 1 cup Italian (flat-leaf) parsley
- 1⁄3 cup extra-virgin olive oil
- Salt and pepper to taste
- 1 lb. dry whole-wheat fusilli pasta
- 1 tbsp olive oil
- 1 lb. large shrimp (16 to 20 count), peeled and deveined
- 1⁄2 tsp dried red chili flakes
- 1⁄4 tsp sea salt
- Freshly cracked pepper to taste
- To a food processor or blender, add pine nuts, garlic, cheese and lemon juice. Pulse until nuts and garlic are minced, then add arugula and parsley and pulse until combined (you may have to stop the machine and press the arugula and parsley down with a spoon). Gradually add 1⁄3 cup olive oil and blend until smooth. Season with salt and pepper to taste.
- Place a large pot of salted water on to boil. Cook pasta in boiling water until al dente, following directions on package. When pasta is cooked, reserve about 1⁄2 cup cooking water and set aside. Drain pasta in a colander.
- While pasta is cooking, place a large skillet on medium heat and add olive oil. Toss shrimp with chili flakes and sea salt, then cook in hot oil until pink and cooked through, turning once, about 3 minutes. 4. Toss pasta with arugula pesto, add cooking water and shrimp and toss again. Season with pepper and serve immediately.