Oh, this pasta.
So good I could have licked the bowl (and maybe I did). Chock full of summer goodness and garlicky basil pesto. I love Julia Child, but I have to say, Italians can rock out some fresh produce. And seafood. Ummm…Wait, can I have pasta for dessert?
This dish was supposed to be my supper the night before my first 10K, however due to an emergency at work, that didn’t happen. Instead, it became my post-race night supper. And it was very delicious, light, but satisfying. If you don’t like shrimp, you could use some pulled chicken instead. The green beans and tomatoes came in our Produce Box this week!
Pasta with Shrimp, Green Beans and Tomato (makes 6 servings)
- Fill a stock pot with water and bring to a rolling boil.
- When pasta water is boiling, add several tablespoons of kosher salt to the pot.
- In a medium sauté pan, heat the olive oil at medium heat. Add the garlic and cook 1 minute.
- Add the pasta and beans to the boiling water. Cook according to pasta directions.
- Add the shrimp to the sauté pan. Cook until barely pink. Then, add the tomatoes and continue cooking until shrimp are completely pink and opaque (this should be about 3 minutes). Don’t over cook!
- Drain the pasta and green beans and add pasta mix to a large serving bowl. Add the shrimp and tomatoes to the bowl. Add the Parmesan cheese and pesto and mix together well.
- Serve immediately.