Ingredients:
1 lb shrimp, peeled and deveined
1 cup sliced mushrooms, lightly sauteid in 1 teaspoon olive oil with salt
1 lb linguine
1 (4 ounce) containers sun-dried tomatoes, drained
1 bunch parsley ( about 2 cups)
1/4 cup basil leaves
1/4 cup hazelnuts, lightly toasted
1/4 cup parmesan cheese
4 cloves garlic
salt and pepper ( to taste)
3 tablespoons olive oil
Directions:
Make pesto: Place, sundried tomatoes, parsley, basil, hazelnuts, parmesan cheese, garlic, salt and pepper in a food processor and process until smooth.
Add olive oil and continue processing for about 15 seconds, or until combined; set aside.
Cook linguini according to package directions.
Meanwhile, heat salted water in a medium-large sauce pan to boiling.
Add shrimp and boil 2 minutes, or until they become opaque.
Toss linguini, shrimp, mushrooms and pesto together in a large bowl, and stir to combine.
Serve with freshly grated parmesan cheese, chopped parsley and crusty french bread.
Don’t forget the wine!
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.