Cilantro, Roasted Pepper & Pistachio Pesto over Egg Tagliatelle with Shrimp

I barely had to add any salt or black pepper for this to taste so good! It may not seem that this is “quick and easy” but it is! You put everything into the food processor and voila! The only time consuming part is roasting and then peeling the peppers.

[100% organic & wild Gulf shrimp]

  • ⅓ cup pistachios; roasted
  • 4 garlic cloves
  • 2 poblano peppers; roasted, seeded and peeled
  • 1 jalapeno pepper; roasted, seeded and peeled
  • 1 white hot pepper; roasted, seeded and peeled
  • 1 cup cilantro
  • Extra virgin olive oil
  • ½ cup parmesan cheese; shredded
  • Salt & pepper to taste
  • ½ lb large shrimp, peeled and deveined
  • Egg pasta noodles (I used tagliatelle)
  • ½ cup of pasta water

Preheat oven to 500ºF. Cut peppers in half, seed them, then place skin up on a baking tray drizzled with olive oil. Roast peppers for 15 minutes. Boil a pot of salted water.

After roasting, peel off skin and set aside. Process nuts and garlic in a food processor until finely minced. Add peppers and cilantro and process while slowly streaming 2 TBS olive oil until smooth. Add cheese and pulse a few times until blended. Add salt and pepper to taste. Refrigerate covered until ready to serve.

Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook pasta until al dente and save ½ cup of pasta water. Sauté shrimp in a little olive oil and salt and pepper. When the shrimp is done, remove from pan and add half of the pesto mixture and 1 TBS pasta water. Whisk the pesto and pasta water together over low-medium heat until blended smooth. Add the pasta right into the pan, and gently toss the pasta with the pesto sauce and shrimp. Enjoy!

*Adapted from She Wears Many Hats.

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