PREP 14 MIN – COOK 10 MIN – SERVES 4 –
PointsPlus value: 10
Ingredient:
8 oz farfalle (bow ties)
2 c fresh basil leaves
6 Tbsp water
3 Tbsp grated Parmigiano- Reggiano
2 Tbsp chopped walnuts
4 tsp extra-virgin olive oil,divided
3 garlic cloves,
2 whole and 1 minced
1½ tsp freshly grated lemon zest
¼ tsp salt
8 oz medium or large shrimp, peeled and deveined
1 c grape tomatoes, halved
Direction:
1 Cook pasta according to package directions, until al dente, about 10 minutes.
2 Meanwhile, combine basil, water, Parmigiano, walnuts, 3 tsp oil, 2
whole garlic cloves, lemon zest and salt in food processor; pulse until
finely minced. Set aside.
3 About 5 minutes before pasta cooking is complete, heat remaining 1 tsp
oil in large nonstick skillet over medium-high heat. Add shrimp; cook,
stirring occasionally, about 1 minute. Add tomatoes and minced garlic;
sauté until shrimp is just opaque in center and tomatoes begin to
soften, 1–2 minutes.
4 Drain pasta; add to skillet. Remove from heat. Add pesto and toss to coat.
PER SERVING (1½ cups): 370 cal, 10 g total fat, 2 g sat fat, 378 mg sod, 47 g total carb, 3 g sugar, 3 g fib, 22 g prot.
PointsPlus value: 10