1 pkg (340 g) Catelli® Gluten Free Spaghetti
1 1/2 cups (375 mL) fresh parsley leaves
3/4 cup (175 mL) fresh basil leaves
1/2 cup (125 mL) pitted green olives
1/3 cup (75 mL) chopped red onion
2 tbsp (30 mL) fresh lemon juice
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
3 tbsp (45 mL) extra virgin olive oil, divided
1 lb (500 g) large shrimp, peeled and de-veined
1 red pepper, very thinly sliced
Cook spaghetti according to package directions. Reserve about 1 1/2 cups (375 mL) cooking water before draining.
Meanwhile, combine parsley, basil, olives, red onion, lemon juice, garlic, salt and pepper in a food processor. Pulse until finely chopped; pulse in 2 tbsp (30 mL) oil until smooth. Adjust seasonings to taste.
Heat remaining oil in a large skillet set over medium-high heat. Stir-fry shrimp and red pepper until shrimp are just opaque. Add spaghetti and pesto mixture. Toss in reserved cooking water, at little at a time, until pasta is moistened to taste. Serve immediately.
– Replace green olives with black, kalamata olives for a different taste
– Omit the shrimp for a meatless entrée or substitute 2 cups (500 g) cubed, cooked chicken instead.
About the Author
Welcome back to the taste of pasta you love! Catelli’s unique 4 natural grain blend is made with the finest quality white and brown rice, corn and quinoa blended for a delicious taste and smooth texture that will surprise and delight your entire family. Catelli® Gluten Free pasta is produced in a dedicated gluten free facility.More Content by Catelli Gluten Free