The blended pea and fresh mint pesto make the sauce for the pasta and shrimp in this elegant main-dish recipe.




  • Cook pasta according to package directions; drain. Set aside; keep warm.

  • In a nonstick 12-inch skillet, heat oil over medium-high heat. Sprinkle shrimp with 1/4 teaspoon of the salt and black pepper. Add shrimp to skillet; cook and stir for 3 to 4 minutes or until shrimp are opaque. Remove shrimp from skillet; keep warm.

For pesto:

  • Add peas, broth and garlic to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. In a food processor or blender, combine pea mixture, mint, butter and remaining 1/4 teaspoon of salt. Cover and process or blend until smooth. Add vinegar; pulse to combine.

  • Pour pea mixture over fusilli; toss gently to combine. Top with shrimp. Serve immediately.

Nutrition Facts

497 calories; 10 g total fat; 183 mg cholesterol; 708 mg sodium. 64 g carbohydrates; 36 g protein;