Pesto Pasta with Spinach, Goat Cheese & Shrimp

Pesto Pasta with Spinach, Goat Cheese & Shrimp

Pesto Pasta with Spinach, Goat Cheese & Shrimp

Ingredients:

for the pasta:

• 8 oz Banza Chickpea Pasta, I used Cavatappi, save 1/2 cup pasta water!*

• 1-3 cups chopped spinach 

• 8 oz pesto, I like Trader Joes Vegan Kale, Cashew & Basil Pesto

• 2 oz goat cheese, crumbled 

• 1/3 cup pistachios 

• 1/4 cup chopped parsley

• 1/8 tsp pepper

• 1/4 - 1/2 tsp salt, or to taste

for the shrimp:

• 2 tbsp olive oil, divided

• 1 lbs shrimp, drain & pat dry

• 1 tbsp italian seasoning

• 1/4 tsp salt

• 1/4 tsp black pepper

Directions:

1. Cook pasta according to package directions. Save the pasta water when you’re draining it!

2. While the pasta is cooking, combine half of the olive oil with italian seasoning, salt, and pepper. Add shrimp and toss to coat.

3. In a sauté pan, over medium high heat, add remaining olive oil. Once hot, add seasoned shrimp. Cook on each side for 1-2 minutes or until cooked through.

4. After draining your pasta, return it to the pot with 1/2 cup pasta water. Toss to coat. Add pesto and toss again. Gently fold in spinach, goat cheese, pistachios, parsley, salt and pepper. Top with shrimp and add any additional goat cheese, pistachios, parsley or black pepper to garnish.