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Ingredients36 m servings 673 cals
Original recipe yields 6 servings
- Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
- Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.
- Cook's Note:
- Parmesan cheese may be substituted for the Romano cheese.
Per Serving: 673 calories; 23.7 g fat; 80.9 g carbohydrates; 38.3 g protein; 168 mg cholesterol; 455 mg sodium. Full nutrition
ReviewsRead all reviews 3
A lovely, delicate pesto. I used gf spaghetti. Thank you BigShotsMom.
I didn't have garlic scapes so I just used minced garlic. Probably had a little more garlic flavor but it was amazing!