Farfalle with shrimp and pesto
9 Points, Weight Watchers
Ingredients
1/8 tsp , for cooking pasta table salt
2 cup(s) , fresh, leaves basil
6 Tbsp water
3 Tbsp , such a Parmigiano-Reggiano grated parmesan cheese
2 Tbsp chopped walnuts
4 tsp , extra-virgin, divided olive oil
3 medium clove(s) , 2 left whole and 1 minced garlic clove(s)
1 1/2 tsp , freshly grated lemon zest
1/4 tsp table salt
8 oz , farfalle (bowtie) recommended uncooked pasta
8 oz , about 8 extra-large, peeled, deveined and cut in half lengthwise* uncooked shrimp
1 cup(s) , cut in half grape tomatoes
Directions
Bring a large pot of salted water to a boil.
Meanwhile, in a food processor, process basil, water, cheese, walnuts, 1 tablespoon oil, 2 whole garlic cloves, zest and salt until finely minced; set aside.
When water comes to a boil, add pasta and cook as package directs until al dente, about 10 minutes.
A few minutes before pasta will be done, heat remaining teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook, stirring occasionally, about 1 minute. Add tomatoes and minced garlic; sauté until shrimp is just cooked through and tomatoes begin to soften, about 1 to 2 minutes.
Drain pasta; add to skillet with shrimp mixture. Off heat, add pesto and toss to coat. Yields about 1 1/2 cups per serving.
Nutrition
9 smart points