Arugula Pesto, Corn, And Shrimp Pasta

1. 1

   Bring pot of salted water to boil. Cook pasta just shy of al dente (reserving a cup of pasta water).

2. 2

   Zest, then juice lemons.

3. 3

   To a food processor, pulse garlic until chopped (Tip: to tame the intense raw garlic fire, drop the clove into the boiling pasta water for 30 seconds). Add in walnuts, Parmesan cheese, arugula and juice of both lemons. Pulse until coarse. While running, stream in olive oil. Season with a heavy grind of pepper and a subtle pinch of salt.

4. 4

   To large saucepan, heat 2 tablespoons of olive oil on medium heat. Saute shrimp for 2-3 minutes.

5. 5

   Add red pepper flake and corn to shrimp, cook for 2-3 minutes or until shrimp is cooked. Turn heat to low, fold in pasta, pesto, and 1 cup of reserved pasta water.

6. 6

   Briefly cook for 1-2 minutes on low, until sauce thickens and pasta absorbs some of the liquid. Serve garnished with lemon zest and grated Parmesan.

* Per serving · 4 servings · Values may vary.