Spaghetti with Spinach Walnut Pesto, Pancetta and Shrimp ___

Spaghetti with Spinach Walnut Pesto, Pancetta and Shrimp

Ingredients

For the Spaghetti:

  • 1 pound Spaghetti
  • 4 ounces Pancetta, cubed
  • 0.5 pound shrimp (peeled and deveined)
  • 5 ounces baby spinach
  • 1 cup grated Parmigiano Cheese
  • 0.25 cup extra virgin olive oil + 2 tablespoons
  • 3 ounces walnuts
  • 3 cloves garlic
  • 1 lemon, zest only
  • salt & pepper, as desired

Directions

In a food processor add the spinach, garlic, zest, nuts and cheese. With the processor running add in the oil in a stream. Process until smooth. Set aside.

Drop the pasta in salted boiling water and cook until slightly harder than al dente. Reserve pasta water.

In a large sauté pan heat the 2 tbsp of oil and add the pancetta. Sauté about 1 minute and add the shrimp. Cook the shrimp about 2 minutes on each side. Do not over cook.

Add the pesto into the pan and add about 1/2 cup of pasta water to loosen. Add in the pasta and toss for 1-2 minutes to bring the flavors together. If it's dry just add a bit more pasta water.

Serve and enjoy!