SPRING

Fettuccine with Citrus-Parsley Pesto

Pesto sauce takes on an unexpected flavor twist with the addition of orange juice.

Serves 4–6

12 ounces fettuccine

1 cup fresh Italian parsley leaves

½ cup olive oil

¼ cup Parmesan cheese, grated

¼ cup pine nuts, plus extra for garnish

⅓ cup orange juice

¼ cup fresh lemon juice (from 1 lemon)

½ teaspoon red pepper flakes, if desired

Salt and black pepper

1 pound shrimp, shelled and deveined (thawed, if frozen)

1. Cook pasta according to package directions.

2. Meanwhile, in a food processor, combine parsley, oil, cheese, pine nuts, both juices and red pepper flakes; pulse until combined. Season with salt and pepper.

3. In a large skillet set over medium heat, bring citrus sauce to a simmer. Add shrimp; cook 5 minutes, until shrimp are cooked through and no longer translucent.

4. Drain pasta; toss with citrus sauce to coat. Season with salt and pepper. Garnish servings with pine nuts.

TIP: Frozen shrimp is a great time saving ingredient, since it’s already shelled and deveined.