Another yummy dinner for Nan…
This is why I make enough pesto to freeze! Dinner was super easy and quick to cook as half of it was already made.
For this dish I used gluten free local made pasta and rock shrimp. If you have not had the luxury of enjoying rock shrimp definitely keep and eye out for them. It reminded me of small lobster morsels. Incredibly mild, tender, and delicious. The pesto I used contained 4 basils that we grew this summer, walnuts, local garlic, pecorino romano, and also yeast flakes. Nan made us a beautiful loaf of bread which we enjoyed with dinner.
Chop the onion, garlic, and tatsoi.
Heat olive oil and add garlic and onion. Once the onion starts to turn translucent add the tatsoi.
After the tatsoi has wilted add the shrimp with some S&P.
I cooked these over high heat and added some white wine, ~1/3 cup, to deglaze the pan. Once the wine smell started to cook off I added the pesto. The liquid from the wine was crucial to thinning out the pesto.
Meanwhile cook the pasta and add to the shrimp pesto. Toss well.
Nan made us an incredible no knead bread containing wheat flour, rye flour, and cornmeal. YUM
We enjoyed dinner with mixed greens and some pecorino romano to top the pasta.