Makes 6 servings
1 large bunch Italian parsley leaves 1 c walnuts, toasted, divided 4 cloves garlic, divided 1 1/2 tsp grated lemon peel 1/2 c olive oil Salt and pepper to taste 1 lb pasta twists 2 Tbsp butter 1 1/4 lbs medium shrimp, peeled, deveined 1/4 c fresh lemon juice 8 oz cherry tomatoes, halved 1. In a food processor or mortar, chop parsley, 3/4 c walnuts, 3 garlic cloves and lemon peel. Add olive oil, salt and pepper; blend until coarse paste forms. 2. Cook pasta according to package directions. 3. Mince remaining garlic. Add minced garlic to butter melted in skillet; sauté 30 seconds. Add shrimp; sauté 2 minutes. Add lemon juice; simmer until shrimp are opaque, about 2 minutes. 4. Toss parsley sauce with pasta. Add shrimp mixture and tomatoes.Top with 1/4 c walnuts.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
