Meals Matter

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Contributed By: cristinacy
Self-creation

It is the fresh ingredients that makes this simple dish so good. This is a classic combination of tomatoes, basil and fresh mozarella cheese ... almost reminds me of the Margherita :)

Ingredients

For the pesto dressing:

1/3 cup Olive oil

1 1/2 tbs Toasted pine nuts

1 clove Garlic

2 tbs Roughly chopped fresh basil

1 tbs Freshly grated parmesan cheese

Rest of the ingredients:

13 oz Penne pasta

2 tbs Olive oil, divided

1 lb Small cooked shrimp

1 tbs White wine

3 1/2 oz Bocconcini, thinly sliced

4 oz Cherry tomatoes, halved

Preparation

1. For the pesto dressing, process all the ingredients together in a food processor until smooth.

2. Cook pasta in a large pan of rapidly boiling salted water until al dente. Drain well, return to pan and toss with 1 tbsp olive oil. Let it cool.

3. Peel and clean the shrimp. Heat a medium skillet, add in remaining olive oil. Toss in the shrimp and the wine. Cook the shrimp until it turns opaque, about 2-3 minutes.

4. Place the pasta, shrimp, bocconcini and tomatoes in a large serving bowl and pour in the dressing. Toss together well and garnish with basil leaves to serve.

Enjoy!

Cook's Notes

PS: For a vegetarian version, just omit the shrimp.

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