Grammy's Kitchen · Pesto Pasta · Shrimp Pesto Pasta
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 2 cooks on www.thepioneerwoman.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 4 c. loosely packed fresh basil |
| 29 g | 1/4 c. toasted pine nuts |
| 12 g | 4 garlic cloves, 1 crushed and 3 chopped |
| 6 g | 1 1/2 tsp. kosher salt, plus more to taste |
| Black pepper, to taste | |
| 72 g | 1/3 c. plus 2 tablespoons olive oil |
| 50 g | 1/2 c. grated parmesan cheese, plus more for serving |
| 454 g | 1 lb. spaghetti |
| 1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces | |
| 454 g | 1 lb. large shrimp, peeled and deveined |
Method: 5 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>This in my opinion is amazing. I grow my own basil and live on the gulf coast, so I am fortunate about with the ingredients. Even if you cannot get fresh shrimp or your own basil, give it a try. I hope you will not be disappointed. It truly is a delicio” — a cook, 5★
“<p>I didn't realize how easy it is to make pesto! I used green beans instead of asparagus. Very easy to make and yummy! </p>” — a cook, 4★