Sautéed Shrimp and Vegetables with Pesto Pasta

Time from Prep to Eating: 30 minutes

For the Pesto
What You Need:
Food processor

The Stuff:
1 cup basil leaves, packed
1 cup parsley leaves, packed
1/8 cup pine nuts
1/8 cup walnuts
2 garlic cloves
½ cup freshly grated parmesan
1/8 tsp pepper
¼ tsp salt
½ cup extra virgin olive oil

Here’s What You Do:
Put all ingredients (except the olive oil) into a food processor and pulse, drizzling the oil until well combined.

For the Shrimp and Vegetables

The Stuff:
½ zucchini, julienne
½ red pepper, julienne
12 shrimp (approximately 6 per person)
Zest of 1 lemon
½ pound of spaghetti pasta (cook as directed)

Here’s What You Do:
Sautee the vegetables and shrimp over med-high heat for approximately 4-5 minutes. As it is cooking, add the lemon zest and ½ of the pesto. Once the shrimp is cooked through add in the pasta and the remaining pesto. Toss to coat.