Linguine with Shrimp and Pesto
Boil 12 oz linguine, reserving 1 cup cooking water before draining. Meanwhile toast 1⁄4 cup pine nuts in large nonstick skillet over medium heat; remove. Heat 1 tsp oil in same skillet. Add 1 lb large peeled shrimp and 1⁄2 tsp ground cumin; sauté over medium-high heat 2 minutes or until shrimp are cooked through. Add 2 diced large plum tomatoes, a 6-oz tub refrigerated basil pesto and 1⁄4 cup chopped parsley; toss until hot. Remove from heat. Toss with drained pasta and reserved cooking water as needed. Serve with grated Parmesan.
I promise the next post will not be pasta based. But really, pasta dishes are quick!
