Shrimp Veggie Pesto Over Black Bean Pasta – what a delicious mouthful! Hi there purveyors of good health and healthy eating. I have a scrumptious recipe for you and its not vegetarian – egads! Though if I were to eat it, I would simply omit the shrimp and add lots of extra veggies of my choosing. Bam – vegetarian made easy. Even with shrimp, I still consider this dish healthy and whole (gluten free too). And the black bean pasta adds a whole new dimension to it. So cool. And 14 year old approved. There is a double recipe here : The Pesto and the Shrimp Dish.
To make the Pesto you will need:
1-2 cups firmly packed basil leaves
1/4 cup pine nuts (for a change try raw walnut pieces)
1/3 – 1/2 cup EVOO
2 gloves minced garlic or yup Dorot’s garlic cubes
1/3 cup parmesan cheese (for a vegan version leave this out and use 2 tablespoons nutritional yeast and of course omit the shrimp)
Sea salt and ground pepper to taste
*The reason the quantities are not exact is because this recipe can be tweaked to your likeness. If its too dry add more EVOO, if its not basily enough, add more. Same really goes for the cheese and pine nuts. Tweak until your hearts content.
Combine all ingredients into food processor and blend until smooth. Add more oil as needed. Can and refrigerate whatever is left- good for a couple of weeks in fridge.
For the Shrimp Dish you will need
1 bag (12 ounces) black bean pasta – feel free to use any brand, I just like this one. Bonus black bean pasta has lots of fiber and protein – wahoo!
15-20 medium sized shrimp, frozen or raw, cooked or not – up to you
1 small head of broccoli cut into small pieces
1 red or yellow pepper- deseeded and chopped
1/2-1 cup frozen peas
1/2 small;; purple onion chopped
2 cloves mined garlic or 2 Dorot’s cubed garlic
EVOO for saute – 3 tablespoons to start
A big dash of Turmeric – my favorite antiinflammatory
Sea salt and Pepper to taste
Shaved Parmesan (or nutritional yeast to keep it vegan- also have to say goodbye to the shrimp) to top dish
Bring water to a boil and cook pasta according to directions. * The water will look funky when you are done, not to worry.
In a medium or large skillet, heat EVOO. Add onions and saute until soften and aromatic. Add garlic, salt and pepper and saute another minute. Add veggies and cook 7-10 minutes until tender. Stir frequently. Set aside.
In same skillet add more EVOO and heat on medium high heat. Add your shrimp – minus the tails (even if shrimp is already cooked do this) and saute until shrimp us cooked through.
Add your veggies and stir and heat through on medium for a couple of minutes.
Add more salt and pepper as desired and plate. Top with Shaved Parmesan or Nutritional yeast.
**Add a nice vegetarian caesar salad (recipe coming soon) and dinner is done! Plus maybe if your lucky you’ll have leftovers for lunch the next day, though not likely.
And when you sit down to eat your meal, don’t forget to chew your food, savor the flavors, take your time, BE MINDFUL 🌺