For Cavatelli: add cavatelli to boiling pot of water; cook 9 minutes. Drain, reserving 1 cup pasta water.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Enjoy a hearty serving of shrimp and veggies in this tasty pasta dish coated in creamy pesto.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) pkg. Gustare Vita organic cavatelli | ||
| 2 tbsp. Gustare Vita garlic-flavored olive oil, divided | ||
| ½ c. Hy-Vee Italian seasoned panko bread crumbs | ||
| 3 large cloves garlic, peeled | ||
| 1 (5-oz.) pkg. baby arugula | ||
| 1 c. Hy-Vee frozen green peas, thawed | ||
| ½ c. Gustare Vita extra-virgin olive oil | ||
| 3 tbsp. Hy-Vee pine nuts, toasted; plus additional for garnish | ||
| 3 tbsp. fresh lemon juice | ||
| 1 tsp. Hy-Vee kosher sea salt | ||
| ½ tsp. Hy-Vee black pepper | ||
| 1 c. cherry tomatoes, halved | ||
| 1 lbs. Hy-Vee Seafood cooked shrimp, tail off, peeled and deveined (16 to 20 ct.) | ||
| 3 c. fresh sugar snap peas, halved | ||
| ⅓ c. fresh Parmigiano-Reggiano cheese, finely shredded, plus additional for serving |
Things To Grab
- Large pot
- Small nonstick skillet
- Bowl
- Food processor
Directions
Heat 1 tablespoon garlic oil in a small nonstick skillet over medium heat. Add bread crumbs. Cook for 2 to 3 minutes or until golden and crisp, stirring occasionally. Transfer to a bowl; set aside.
Place garlic cloves in a food processor; cover and process until finely chopped. Add arugula, peas, extra-virgin olive oil, 3 tablespoons pine nuts, lemon juice, salt, and black pepper; cover and process until smooth. Set aside.
Heat remaining 1 tablespoon garlic olive oil in large, deep nonstick skillet over medium heat. Add cherry tomatoes. Cook for 2 to 3 minutes or until slightly softened, stirring occasionally. Add shrimp and sugar snap peas; cook for 3 to 5 minutes or just until shrimp are heated through (145 degrees).
Stir arugula mixture into shrimp mixture. Add cooked pasta and 1/3 cup Parmigiano-Reggiano cheese; toss until evenly coated. If necessary, add enough reserved pasta water to thin sauce. Garnish with toasted bread crumbs and additional pine nutes. Serve with additional Parmigiano-Reggiano cheese.
Nutrition facts
Servings
640 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 125mg
- Sodium: 700mg
- Total Carbohydrates: 67g
- Protein: 31g
Daily Values
0%
Iron 20%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Seasons Magazine September 2021