Texas Pesto Shrimp and Pasta

If you have a lot of fresh basil in your garden right now like we do, you can whip up a quick pasta dish with a Texas taste.









3 garlic cloves, peeled, minced and sautéed in 1 T olive oil
3 cups fresh basil leaves
¼ cup toasted, smoked almonds
1/2 c. grated Parmegiano Reggiano cheese or Grana Padano
1/2 c. olive oil
½ cup Italian parsley
1 small bell pepper, chopped
1 Tablespoon dried tomato bouillon
12 large shrimp, peeled, deveined, and chopped into large chunks
1 can Goya black beans, drained
1 teaspoon chopped red pepper flakes
2 Tablespoon lemon juice
1 teaspoon lemon zest
½ cup chopped sundried tomatoes
Enough dried fusili or favorite pasta for 4 people (16 oz.)

Prepare Pesto
Saute garlic in olive oil and transfer to blender with basil leaves, almonds, olive oil and parsley. Combine sautéed garlic with basil leaves, almonds, olive oil and parsley and whir in blender until it forms a paste. Add grated parmesan cheese.


Prepare Shrimp
Add chopped green pepper, saute until softened. Add shrimp and sauté until pink. Then add sundried tomatoes and cook with shrimp until softened, a few minutes. Add tomato bouillon, lemon zest, black beans, pepper flakes and remove from heat.

Complete Pasta
Add grated parmesan cheese. Toss both shrimp mix and pesto with hot cooked pasta and serve.