Cooking Up a Hooley In The Kitchen: A Little Something for Spring
By Katie Gagne
Once the snow stops flying, all I can think about is my garden and fresh vegetables. Even though it is still quite a way off until fresh veggies can be picked, I love to start bringing those flavors into my spring kitchen. This pasta dish is beautifully green, very simple and practical to make, bursting with savory flavors, and is great meatless dish for the last few weeks of Lent.
Shrimp Pesto Pasta
1 lb Shrimp – I use cooked, peeled, and deveined for expediency.
½ Box Thin Spaghetti
1 6oz jar Basil Pesto
1 8oz jar Sundried Tomatoes – Julienne cut, packed in oil
1 bunch Fresh Asparagus
5 oz Fresh Baby Spinach Leaves
4 oz Goat Cheese Garlic and Herb
Zest and juice of 1 Lemon
1 tbsp Olive Oil
2-3 teasps Kosher Salt
2-3 teasps Black Pepper
4 Garlic Cloves – minced
Set a pot of water to boil for the pasta. Make sure you generously season the water with salt,
Season shrimp with some salt and pepper, garlic, and a teaspoon of the lemon juice
Wash and cut asparagus. In a skillet, sauté it in olive oil until soft.
Add in the sundried tomatoes and spinach. Cook until spinach is wilted. Add in the salt, pepper, and remaining lemon juice. Stir until combined.
Add in the shrimp. Cook until shrimp are slightly charred.
Add in the goat cheese and stir until melted and creamy. Keep mixture warm.
Prepare pasta according to directions. Once pasta is cooked, drain and stir in the pesto.
Place pesto pasta in a bowl and top with the shrimp veggie mixture. Top with lemon zest.
*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at mk********@ao*.com, or find her on Facebook at @sassyssweetsandmore.