Ingredients
- 1 bunch parsley, just the leaves
- 1 cup toasted almonds
- 1 cup shredded parmesan
- ⅓ cup extra virgin olive oil
- 2 tsp kosher salt
- 2 T lemon juice
- 30 turns of fresh cracked pepper
- 1 lb farfalle pasta, cooked al dente (don’t overcook or will break apart when stirred with pesto)
- 2 ENVY™ apples, diced
- 2 cups cooked peas (can use frozen peas that have been warmed)
- 1 bunch chives, thinly sliced
- Block of parmesan and a peeler
- 20 shrimp
- 2 T canola oil
- 1 ½ tsp kosher salt
- 1 ½ tsp coarse pepper
Method
- Cook pasta in salted boiling water (should taste like the ocean) until just tender. Drain and toss gently with a little bit of olive oil, then set aside.
- In a food processor, pulse together the parsley leaves, almonds, parmesan, salt, lemon juice, and pepper. Once broken up, turn the processor on high and drizzle in olive oil until all well incorporated.
- Toss the pasta with the fresh spring pesto until well coated. Fold in the peas, apples, and chives. Take a peeler and shave off thin slices off the block of parmesan over top of the pasta as a garnish.
- Pre-heat your grill or grill pan over high heat.
- Toss the shrimp in the oil, salt, and pepper. Grill for approximately 2 minutes on each side or until charred slightly. Spread evenly over top of the pasta and serve.
