Ingredients
12 oz. penne
2 c. baby spinach
1 c. Fresh basil
1/3 c. plus 1 tablespoon extra-virgin olive oil
1/4 c. grated Parmesan, plus more for serving
1/4 c. pine nuts or almonds
1 clove garlic, minced
kosher salt
Freshly ground black pepper
1 lb. peeled and deveined medium shrimp
1 c. peas
Crushed red chili flakes (optional), for garnish
Preparation
Step 1In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup pasta water, and return to pot.Step 2Meanwhile, make pesto: In a small food processor fitted with a metal blade, pulse spinach, basil, and 1/3 olive oil until combined. Add Parmesan, pine nuts or almonds, and garlic and season with salt and pepper. Step 3In a large skillet over medium heat, heat remaining tablespoon olive oil. Add shrimp and cook until pink, 3 to 4 minutes.Step 4Add pasta, pesto, and peas to skillet and toss until completely combined. Stir in 1/4 cup pasta water and stir until creamy. Step 5Sprinkle with Parmesan and chili flakes (if using).
