> 1/2 (16 oz) box penne pasta
> 1 (8 oz) pkg fresh baby spinach
> 1/4 cup grated Parmesan cheese
> 1/2 cup walnut pieces
> 2 tbsp lemon juice
> 5 tbsp olive oil
> 1 lb peeled and deveined medium shrimp
> 1 tbsp minced garlic
Cook pasta according to package directions and drain.
Meanwhile, to a food processor or blender, add the spinach, Parmesan, walnuts, and lemon juice. Blend while adding 4 tbsp of the oil in a thin stream. If pesto is too thick, whiz in 2 tbsp water. Season with salt and pepper.
In a skillet, heat remaining oil on medium. Sauté the shrimp with the garlic for 3 min., until pink and cooked through.
Into a pot, add cooked pasta, shrimp, and spinach pesto. Place back on medium heat, stir together, and cook until warm.