Serious Eats: Recipes
Skillet Pesto Pasta with Shrimp and Pine Nuts
Note: I recommended saving some of the pasta cooking water just in case you want to loosen up the sauce a little if it seems dry. I only ended up using about a 1/4 of a cup of the water, but I would experiment with adding a little at a time because you can't go back once it's in there. You could continue to cook it a little longer so that it's absorbed but you might lose a little flavor in the process.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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