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1 box Farfalle pasta

2 cups torn kale leaves, stems removed

1 cup fresh basil leaves

1 clove garlic

¼ cup toasted walnuts

5 + 1 tablespoons extra virgin olive oil

2 tablespoons lemon juice

Salt and pepper to taste

½ cup Romano Cheese

½ Lb. Medium shrimp peeled and deveined


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  • Bring a large pot of water to a boil and cook pasta according to box directions.

  • In a food processor, combine the kale leaves, basil, garlic walnuts and salt. Pulse until finely chopped.

  • While the processor is still running, add in the olive oil and lemon juice. Scrape down the sides process again.

  • Add the cheese and pulse to combine.

  • In a large skillet heat remaining olive oil over medium-high heat, season the shrimp with salt and pepper then sear on both sides for approximately 30 seconds or until the shrimp are cooked through.

  • In a large bowl toss the pesto with cooked pasta and shrimp then serve.

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