Blonde Pesto

Fusilli modified a Jamie Oliver recipe to make this yummy pasta. The pesto is made from crushed pine nuts (toasted), lemon zest, lemon juice, olive oil, salt and pepper. Full recipe after the link.

In a big bowl, smash a handful of pine nuts into bits. Could use the butt of a knife or a wooden spoon.

Pine nuts are tastier if you toast them in a pan for a few minutes first.
Add lemon zest from 1 lemon,
2-3 big spoonfuls of olive oil,
Salt and pepper,
Lemon juice from 1/4 lemon, or more if you like lemony.
Stir this together.

Boil pasta,
Add peas for the last 4 minutes if using frozen peas.
Could use corn or a mix of frozen veg.

Meanwhile saute shrimp with some olive oil and garlic. Salt the raw shrimp and then cook.

When the pasta, shrimp are done. Toss everything into the big bowl.
Can add some salt at this time, more lemon juice, more olive oil if it seems dry.
Garnish with whole pine nuts, chopped mint and grated parmagiana.

On the side I added the tall glass of sanity–Tanqueray, lime, tonic and ice.