Recipe - Fettuccine With Garlic Shrimp And Basil Mint Pesto

4 One half cup Packed fresh basil leaves
1 One half cup Packed fresh mint leaves
Three fourths cup Chopped walnuts toasted
6 tablespoon Freshly grated Parmesan
Cheese
3 tablespoon Minced garlic
1 cup Plus 2 tbs olive oil
1 One half pound Spinach fettucine
1 One half pound Uncooked large shrimp
Peeled and deveined

Finely grind basil, mint nuts, Parmesan and 1 One half tbs garlic in processor.
Gradually add 1 cup oil and process until pesto is well blended. Transfer to
bowl. Season with salt andpepper. (Can be made 3 days ahead. Press
plastic wrap onto surface, chill. Bring to room temperature before using.)

Cook fettuccine in large pot of boiling salted water until tender but still
firm to bite, stirring occasionally.

Meanwhile, heat 2 tbs oil in large skillet over mediumhigh heat. Add
shrimp and 1 One half tbs garlic; saute until shrimp are cooked through, about 4
minutes. Remove from heat.

Drain pasta. Return to same pot. Add pesto and toss to coat. Transfer to
large bowl. Arrange shrimp over pasta and serve.

Posted to EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 0400

From: Betsy Burtis BuddoB@AOL.COM