Ingredients:
Serves 4
1 Lb Spaghetti, 4 Oz Pancetta cubed, 1/2 Lb Shrimp (peeled and deveined), 5 Oz Baby Spinach, 1 Cup grated Parmigiano Cheese, 1/4 Cup Extra Virgin Olive Oil + 2 Tbsp, 3 Oz Walnuts, 3 Cloves Garlic, Zest of 1 lemon
Directions:
In a food processor add the spinach, garlic, zest, nuts and cheese. With the processor running add in the oil in a stream. Process until smooth. Set aside.
Drop the pasta in salted boiling water and cook until slightly harder than al dente. Reserve pasta water.
In a large sauté pan heat the 2 tbsp of oil and add the pancetta. Sauté about 1 minute and add the shrimp. Cook the shrimp about 2 minutes on each side. Do not over cook.
Add the pesto into the pan and add about 1/2 cup of pasta water to loosen. Add in the pasta and toss for 1-2 minutes to bring the flavors together. If it’s dry just add a bit more pasta water.
Serve and enjoy!
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