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
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
To make the pea pesto, add everything to a food processor and blitz until smooth and creamy. Set aside.
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.
You’re ready to assemble! To a large mixing bowl add the pasta, pesto and shrimp. Toss well.
Serve family style and garnish with parmesan cheese, chili flakes and a drizzle of olive oil. Enjoy!