Farfalle with Shrimp and Pesto

Prep = 14 min; Inactive =0 min; Cook = 10 min; 4 servings; WW Points = 10

Ingredients

• 1/8 tsp table salt, for cooking pasta
• 2 cup(s) basil, fresh, leaves
• 6 Tbsp water
• 3 Tbsp grated Parmesan cheese, such a Parmigiano-Reggiano
• 2 Tbsp chopped walnuts
• 4 tsp olive oil, extra-virgin, divided
• 3 clove(s) (medium) garlic clove(s), 2 left whole and 1 minced
• 1 1/2 tsp lemon zest, freshly grated
• 1/4 tsp table salt
• 8 oz uncooked pasta, farfalle (bowtie) recommended
• 8 oz uncooked shrimp, about 8 extra-large, peeled, deveined and cut in half lengthwise*
• 1 cup(s) grape tomatoes, cut in half

Directions

Bring a large pot of salted water to a boil.

Meanwhile, in a food processor, process basil, water, cheese, walnuts, 1 tablespoon oil, 2 whole garlic cloves, zest and salt until finely minced; set aside.

When water comes to a boil, add pasta and cook as package directs until al dente, about 10 minutes.

A few minutes before pasta will be done, heat remaining teaspoon oil in a 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 cooked through and tomatoes begin to soften, about 1 to 2 minutes.

Drain pasta; add to skillet with shrimp mixture. Off heat, add pesto and toss to coat. Yields about 1 1/2 cups per serving.