Shrimp Farfalle

INGREDIENTS

1    cup dry mini or regular farfalle pasta

1 ½   cups arugula

¼   cup basil leaves

½   cup Parmigano-Reggiano cheese, grated

3    tablespoons pine nuts

3    cloves garlic

1    tablespoon olive oil

¼   cup dry white table wine

½   pound medium shrimp, shelled, deveined

METHOD

Cook the farfalle according to package directions to al dente state. Drain and set aside.

In a food processor, add the arugula, basil, cheese, pine nuts and garlic, Pulse until ingredients are finely chopped. Add the olive oil and process until smooth. Heat a large skillet over medium heat and add the wine. Add the shrimp and cook until they are thoroughly pink. Remove with a slotted spoon and set aside.

Add the pesto mix to the skillet and bring to a simmer. Add the pasta and mix thoroughly. When the liquid is almost evaporated, remove the skillet from the heat and let it sit for a minute. Serve the pasta covered with the shrimp.

Adapted from a recipe in Cooking Light magazine