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Ingredients36 m servings 673
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 80.9 38.3 168 455 Full nutrition
ReviewsRead all reviews 4
I didn't have garlic scapes so I just used minced garlic. Probably had a little more garlic flavor but it was amazing!
A lovely, delicate pesto. I used gf spaghetti. Thank you BigShotsMom.