Ingredients
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1 lb shrimp, peeled and deveined
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1 cup sliced mushrooms, lightly sauteid in 1 teaspoon olive oil with salt
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1 lb linguine
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1 bunch parsley (about 2 cups)
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1/4 cup basil leaves
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1/4 cup hazelnuts, lightly toasted
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1/4 cup parmesan cheese
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4 cloves garlic
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salt and pepper (to taste)
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3 tablespoons olive oil
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1 (4 ounce) container sun-dried tomatoes, drained
Instructions
- Make pesto: Place, sundried tomatoes, parsley, basil, hazelnuts, parmesan cheese, garlic, salt and pepper in a food processor and process until smooth.
- Add olive oil and continue processing for about 15 seconds, or until combined; set aside.
- Cook linguini according to package directions.
- Meanwhile, heat salted water in a medium-large sauce pan to boiling.
- Add shrimp and boil 2 minutes, or until they become opaque.
- Toss linguini, shrimp, mushrooms and pesto together in a large bowl, and stir to combine.
- Serve with freshly grated parmesan cheese, chopped parsley and crusty french bread.
- Don't forget the wine!