A go-to “busy weekday” pasta dish. Super easy, delicious, and makes wonderful leftovers.
Pesto Pasta with Shrimp and Peas
Servings: 5 servings
Ingredients
- 500 g pasta (I like penne or fusilli)
- ½ cup cup onion, chopped
- 1 ½ cup frozen peas
- 1 cup frozen peeled shrimp (cooked or raw)
- ¼ cup pesto
- ½ lemon, juiced
- 1 tbsp extra-virgin oil
- Salt and freshly ground pepper
- Grated parmesan cheese
Instructions
- Cook pasta as per instructions. Drain, put back in large pot.
- In a skillet, heat the oil, add the onions, cook for 3-4 minutes.
- Add the frozen peas and shrimp, cook until thawed and cooked through (if raw). Remove from heat.
- Add the pesto and lemon juice to the pot with the pasta, mix well. Add the skillet mixture to the pot. Mix gently.
- Serve warm, top with grated parmesan cheese.
