A homemade shrimp pesto pasta dish is driving with me to university. Eating leftover foods that have been made at home are oh so much a healthier option and are also better on your pocket. Campus meals can become extremely pricey if purchased on a daily basis.
I make my pesto sauce from scratch. In my little patio garden I have a basil plant that, in order to guarantee it's continued success as a basil leaf producer, I had to trim. The great thing about making pesto sauce is that it's not as difficult as it might seem.
Once I had my sauce ready, I cooked some whole wheat pasta following the directions labeled on the box. In a large sauce pan I sautéed veggies (some are fruits) diced into medium chunks: tomatoes, onion, carrots, red bell pepper, and olives. Then I added about a cup of already cooked frozen shrimp, introduced the pasta into my concoction and at the very ended combined the pesto sauce.
Rinsing trimmed pesto stems before taking its leaves. |
Leaves are washed and patted down with a dry paper towel. |
Ready to go! |