January 11, 2011 by Sara Kreidler
Over the summer, we bought a half bushel of basil from our CSA. For future reference, a half bushel of basil is more basil than anyone can ever use. We made a ton of pesto with it, and will be eating pesto for quite some time. The recipe for pesto is in an earlier post that you can read here.Pesto and pasta alone, with a nice salad, is a great meal. We’ve been adding a bit more to it by combining the pesto with shrimp, artichoke hearts, and sun dried tomatoes.
- 1 pound spaghetti, cooked al dente
- 1 or 1 1/2 cups of pesto (thawed, if frozen)
- 1 tablespoon olive oil
- 1 clove of garlic, minced
- salt and pepper
- 1 pound of shrimp, cleaned and deveined
- 1 can of artichoke hearts in brine (not oil), drained well and roughly chopped
- 1/4 cup of sun dried tomatoes, drained well and roughly chopped
- Just before pasta is finished cooking, heat the oil in a saute pan over medium high heat. Add the garlic and saute for 1 minute. Then add the shrimp and season with salt and pepper. Cook the shrimp for just a few minutes, until light pink.
- Drain pasta and place in large bowl. Add pesto, shrimp, artichokes and sun dried tomatoes and toss until well coated.
- Serve immediately with grated Parmesan.