Taste of Life: Shrimp, Cherry Tomato, Pesto Pasta Serves 4 By Chef Hillary Gallagher Ingredients 1 lb. shrimp, medium sized 1 pint cherry or grape tomatoes 1 box penne pasta 2 cups pesto* cup parmesan cheese cup extra virgin olive oil 2 cloves garlic, minced Salt and pepper to taste cup dry white wine Procedure -Cook pasta according to package directions for al dente. Reserving 1 cup of the pasta cooking liquid, rinse the pasta quickly, and set aside.-In a saut pan over moderate heat, add the olive oil and garlic. Cook the garlic until its translucent, but do not allow it to brown. -Add the tomatoes, and cook until the skin blisters, and tomatoes begin to break down (about 5 to 7 minutes). -Turn up the heat, and add the shrimp; season with salt and pepper, and cook for 3 to 4 minutes. -Add the wine, and stir vigorously. Once the wine is reduced, adjust the heat to low, and add the pasta and pesto. -Stir to incorporate all the ingredients; check for seasoning and consistency. If the pasta sauce is thick, add some of the reserved pasta cooking liquid. -Garnish with parmesan cheese and torn basil leaves.*Pesto Ingredients (no nuts) 4 oz. basil leaves, (reserve a few basil leaves for garnish) 3 cloves garlic, mashed into a paste 1 tablespoon salt 2 3 cup extra virgin olive oil cup parmesan cheese Salt to taste*Pesto Procedure- Rinse the basil leaves, pat dry, and coarsely chop. Transfer them to a food processor or blender. - Add the garlic and salt to the food processor/blender, and grind, gradually adding the olive oil to form a thick paste. - Stir in the cheese, and add salt as needed.
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