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Light Shrimp and Pesto Pasta

"For a quick meal that's elegant enough to serve to company, you can't beat the combination of shrimp, pesto, and pasta. Using garlic scapes instead of basil and garlic gives this dish a lighter note."

Ingredients :

• 3 cups chopped garlic scapes
• 1 cup freshly grated Romano cheese
• 1 cup flat-leaf parsley
• 1/2 cup chopped walnuts
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 (16 ounce) box fettuccine pasta
• 1 pound cooked shrimp
• salt and ground black pepper to taste
• 1 lemon, cut into wedges

Instructions :

Prep : 20M	Cook : 6M	Ready in : 36M

• Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
• Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.

Notes :

• Parmesan cheese may be substituted for the Romano cheese.

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