Pea pesto and shrimp pasta salad

By Jason Skrobar
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Ingredients

  • 1 package orecchiette pasta (or any short pasta), boiled, drained and cooled
  • 1 cup pea pesto (see recipe below)
  • 1 package frozen, thawed medium size shrimp
  • 1 tablespoon olive oil
  • Parmesan, chili flakes and olive oil to garnish

Pea pesto:

  • 2 cups fresh or frozen peas
  • 1 cup fresh basil leaves
  • 1/3 cup sunflower seeds
  • 1/2 cup olive oil
  • 1/3 cup parmesan, grated
  • 1 lemon, juiced and zested
  • 2 cloves of garlic
  • 1 teaspoon chili flakes
  • Salt and pepper to taste

Directions

  1. To make the pea pesto, add everything to a food processor and blitz until smooth and creamy. Set aside.
  2. To a medium sauté pan over medium high heat, add olive oil. Heat for a minute or so and add the shrimp. Toss the shrimp with a wooden spoon for a few minutes. They are done when they have turned pink and curled up.
  3. You’re ready to assemble! To a large mixing bowl add the pasta, pesto and shrimp. Toss well.
  4. Serve family style and garnish with parmesan cheese, chili flakes and a drizzle of olive oil. Enjoy!

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