Toss shrimp, peppers and homemade sauce with pasta for unforgettable arugula pesto pasta. Arugula Pesto Pasta with Peppers & Shrimp aims to please.
What You Need
Original recipe yields 10 servings
1 lb. farfalle (bow-tie pasta), uncooked
3 cups loosely packed baby arugula
1/3 cup KRAFT Grated Parmesan Cheese
1/3 cup PLANTERS Honey Roasted Cashews
2 tsp. fresh lemon juice
1 clove garlic
1/3 cup plus 1 Tbsp. extra virgin olive oil, divided
1 lb. uncooked deveined peeled medium shrimp
1/2 cup chopped roasted red pepper s
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, process arugula, cheese, nuts, lemon juice, garlic and 1/3 cup oil in food processor or blender until smooth.
Heat remaining oil in large nonstick skillet on medium heat. Add shrimp; cook 6 to 8 min. or until shrimp turn pink, stirring frequently. Remove from skillet.
Drain pasta. Add to skillet along with the arugula mixture and peppers; mix lightly. Cook 3 to 5 min or until heated through, stirring frequently. Add shrimp; mix lightly.
Preparing Perfect Pasta
Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.