Pistachio Pesto Shrimp Pasta

Ingredients

• Basil

  Fresh

  ¾ cup leaves, whole or 18g

• Pistachio nuts

  Nuts, raw

  ⅓ cup or 41g

• Garlic

  Raw

  2 clove or 6g

• Lime juice

  Raw

  ½ lime yields or 22g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Water

  Plain, clean water

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Shrimp

  Crustaceans, mixed species, raw

  500g

• Garlic

  Raw

  1 clove or 3g

• Whole wheat pasta

  Dry

  300g

• Feta cheese

  ¼ cup, crumbled or 38g

Directions

1. Make the pesto by adding the following to the bowl of a food processor: cilantro, pistachios, jalapeño, garlic cloves, lime juice, olive oil, water and salt and pepper. Process until smooth, scraping down the sides and processing again, if necessary.
2. Next cook the shrimp: add olive oil to a large skillet or pan and place over medium high heat. Add in shrimp, garlic powder and salt and pepper; cook until shrimp is no longer pink. Remove from heat and set aside.
3. Cook the pasta until al dente, according to the directions on the package. Drain pasta, then add back to pot. Stir in the pesto and shrimp until well coated. Add pasta to bowls and garnish with goat cheese, a few cilantro leaves and a sprinkle of crushed pistachios. Serve immediately.