This light pasta dish is great for summer and packed with flavor and wonderful textures. I had no idea making pesto was so quick and easy! You can of course use store bought pesto- but the fresh homemade pesto is really a gamechanger. Cajun shrimp may sound strange with Italian pesto- but I found it a great flavor pairing. The shrimp or any other protein is definitely optional, as the pesto pasta and veggies can certainly stand alone as a fully vegetarian meal.
Fresh Basil Pesto
First step is make the pesto. You can make the pesto ahead of time and keep it in an airtight container (mason jars work great) in the fridge as well. It keeps well, so feel free to make extra and store to use for to use for other dishes as well while you are at it!
2 cups fresh basil leaves
1/2 cup freshly grated or shredded Romano or Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 cloves garlic, minced
1/4 teaspoon salt, or more to taste
pinch of black pepper
Using a food processor or blender, add the basil and pine nuts first and blend/pulse. Next, add the cheese and garlic and blend. Then, add the olive oil slowly while the food processor is on, to emulsify. Last, salt and pepper to taste.
Pasta and Veggies:
Now that you have made the pesto, time for the pasta and veggies. I did 3 vegetable components for this dish, each providing great texture and flavor.
Blistered Tomatoes
Steamed Broccoli
Sauteed Peppers
Blistered Tomatoes:
Super simple to make and adds great flavor to many dishes.
Coat grape or cherry tomatoes with olive oil, and sprinkle with Italian seasoning and salt to taste.
Put on a small baking sheet and roast at 375 degrees for about 10-15 minutes till the tomatoes are soft and a bit charred. I used my toaster oven!
Set aside to add to the pasta later.
Steamed Broccoli:
Cut fresh Broccoli into large pieces
In a sauté pan add about a 1/2 cup of water and a bit of salt and bring to a boil.
Add the broccoli, cover the pan with a tight-fitting lid, and remove from heat, letting it steam in the pan.
We will sauté the peppers in the steps below.
Pesto Pasta and Cajun Shrimp:
While the broccoli is steaming, and the tomatoes are in the oven.
1/3 box of pasta. Cook your pasta of choice. I used angel hair plant-based protein pasta.
Cook according to the instructions, drain and set aside.
Sauteed Shrimp:
I used large blue gulf shrimp we had brought back from Mexico- so good!
Peel and devein the shrimp
Season the shrimp with Cajun seasoning.
Heat a sauté pan on medium heat and add about 2 tablespoons of olive oil, and 1 pat of vegan butter.
Add the seasoned shrimp to the pan and sauté.
If using large shrimp like I did, you can cover the pan and let steam for a couple of minutes to cook through.
Top with a sqeeze of fresh lemon, and set aside.
Okay, now for sautéing the peppers, and putting it all together!
In the same pan you cooked the shrimp, on medium heat, add sliced red and yellow bell peppers, and sauté until tender, but still firm.
Next add the steamed broccoli to give it a quick heat up by mixing with the peppers.
Add the cooked pasta, and about 3 tablespoons of pesto to the pan, and toss to fully coat the pasta and veggies with the pesto.
Add the blistered tomatoes and continue to warm and toss on low heat for about 3-5 minutes, and you are ready to serve!
Serve the pasta and top with the shrimp.
Nutritional Notes:
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