Tomato Capellini With Red Pepper Pesto And Shrimp
|Garlic||1 Clove (5 gm), minced|
|Pine nuts||30 Milliliter|
|Chopped basil leaves||15 Milliliter|
|Chopped parsley||45 Milliliter|
|Seeded diced red bell pepper||250 Milliliter|
|Freshly grated romano cheese||90 Milliliter|
|Olive oil||60 Milliliter|
|Tomato pasta dough||1 Cup (16 tbs)|
|Cooked bay shrimp||450 Gram|
In a food processor, process the garlic and pine nuts until very fine.
Add basil, parsley, peppers and cheese and process into a puree.
Slowly add the oil and continue to process into a mayonnaise like sauce.
Cook the pasta al dente in 4 quarts (4 L) of boiling salted water.
Toss the sauce through noodles, place on warmed plates.
Top with shrimp.