Winter Pesto Pasta Bake with Shrimp

an Italian Christmas feast...

Some of my family came over yesterday to celebrate Christmas. We opened gifts, played games, and of course had lots of food. My husband is Italian, so naturally we served an Italian feast. He made his family's sauce, meatballs, and served it over rigatoni. I went a different direction and created this baked pasta dish. Both were well received by the fam, but I think most were pleasantly surprised by my dish.

I begin by making the pesto. I call this a winter pesto because I don't use basil (very summery) but instead use arugula and baby kale. I also use almonds instead of pine nuts. And, Romano in place of Parmesan Cheese (Romano is nuttier). The pesto is then mixed with cooked penne pasta, sun dried tomatoes, and raw shrimp. The whole dish is baked and ready to serve when you are. It was the perfect make ahead for a day like yesterday - one meant to be spent with family. Make this dish for yours, here's how...

Ingredients - Serves 8
Extra Virgin Olive Oil
2 Shallots, minced
2 Cloves Garlic, minced
1/2 tsp. Red Pepper Flakes
1/2 C Sliced Almonds, toasted
1 1/2 C Arugula
1 1/2 C Baby Kale
1/2 C Flat-Leaf Parsley
1/2 C Grated Romano Cheese, more for topping
1 (7 oz.) Jar Oil-Packed Sun Dried Tomatoes, chopped (reserve oil)
1 Box (14.5 oz) Whole Wheat Penne Pasta
1 lb. Raw Peeled & Deveined Shrimp, tails removed

Directions
Preheat the oven to 350. Bring a large pot of water up to a boil.

Begin by making the pesto: Saute the shallots, garlic, and red pepper flakes in 1 T olive oil until soft and fragrant. Place in a food processor and add the almonds, arugula, kale, and parsley. Pulse a few times to combine.

Next, add the cheese and pulse a few more times. Scrape down the sides. Then, with the motor running pour in the reserved olive oil from the sun dried tomatoes. As needed, add more extra virgin olive oil to create a smooth pesto.

Once the water comes to a boil, salt it and add the pasta. Cook for about 7 minutes, the pasta should be under done as it will finish cooking in the oven. Reserve 1/2 C of the cooking water and drain the pasta.

Put the pasta back in the pot and add the pesto, chopped sun dried tomatoes, shrimp, and the cooking water. Stir together and ensure everything is coated well with the pesto.

Put the mixture into a large casserole dish and cover with foil. Cook for 25-30 minutes, or until the shrimp is cooked through. Remove the foil and top with more Romano cheese. Continue to cook for another 10 minutes until the top is browned. Cool for about 5 minutes and then serve. Enjoy!

Basil Pesto Pasta Salad

beautiful basil bounty...

The end of August brings beautifully ripe tomatoes and what's a better pair with those ripe tomatoes than basil? Little, in my opinion. I have a small garden in my back yard. I grow fresh herbs and select vegetables. This year I was able to finally grow cherry tomatoes. In years past I've tried, but the squirrels usually steal them all! My basil has also taken off this year. So, I'm focusing on this beautiful end-of-summer bounty and making as many basil (and tomato) dishes as I can.

For this post I've made an easy and delicious pasta salad. What makes this pasta salad different is that I use a cheese filled pasta (think ravioli or tortellini) and toss it in a light basil pesto. The pesto here can be used in many different ways, as a sauce on hot pasta, as a simple dip with bread, or a topping for baked potatoes are my favorite. Try out this summery side before the season ends. Here's how...

Ingredients - Serves 6-8
1 1/2 C Packed Fresh Basil Leaves
1 Garlic Clove, roughly chopped
1/2 C Pine Nuts, toasted
1/4 C Grated Parmesan Cheese
1/2 C Extra Virgin Olive Oil, more as needed
1 Large (20 oz.) Package Cheese Filled Pasta, such as tortellini
Kosher Salt & Black Pepper
1 Pint Cherry Tomatoes, halved
3 Green Onions, chopped
1/2 C Corn, fresh or frozen (defrosted)

Directions
Bring a large pot of water up to a boil.

Meanwhile, make the pesto: In a food processor combine the basil, garlic, toasted nuts, cheese, and some ground black pepper. Pulse until everything is pretty well minced, about 10 pulses.

Next, with the motor running, slowly pour the olive oil through the spout on the food processor. Allow the pesto to process until nearly smooth. Scrape into a large bowl and set aside.

Finish up the pasta salad: Add a generous amount of salt and the pasta to the boiling water. Cook for about 3 minutes, or until all of the pasta floats to the top. Drain and add to the pesto. Toss well, adding a little more olive oil as needed. Stir in the tomatoes, green onion, and corn. Taste for seasoning and adjust as needed. Refrigerate for at least 2 hours before serving. Enjoy the end-of-summer bounty while it lasts.