Whole Wheat Pasta with Shrimp and Dairy-Free Pesto

1. 1

   Cook the pasta.

   Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the whole wheat pasta. Cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

   TIPReserving the pasta water is key to creating a smooth sauce that clings to the pasta.
2. 2

   Prepare the dairy-free pesto.

   • While the pasta cooks, combine the fresh basil, pine nuts, nutritional yeast, and 2 cloves of garlic in a food processor.
   • Pulse a few times to roughly chop the ingredients.
   • With the processor running, slowly stream in the 6 tbsp of olive oil until the pesto is smooth.
   • Add the lemon juice, a pinch of salt, and pepper. Pulse once more to combine. Set aside.

   TIPFor a deeper flavor, you can lightly toast the pine nuts in a dry pan for 2-3 minutes before adding them to the processor.
3. 3

   Cook the shrimp and tomatoes.

   • Heat 1 tbsp of olive oil in a large skillet or pan over medium-high heat.
   • Mince the remaining 2 cloves of garlic and add to the pan. Sauté for 30 seconds until fragrant.
   • Add the shrimp and cook for 2-3 minutes, flipping once, until they are pink and opaque. Do not overcook.
   • Add the halved cherry tomatoes to the pan and cook for another 1-2 minutes, until they just begin to soften.
4. 4

   Combine everything.

   Drain the cooked pasta and add it directly to the skillet with the shrimp and tomatoes. Add the prepared pesto and about 1/4 cup of the reserved pasta water. Toss everything together until the pasta is well-coated in the sauce. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency.

5. 5

   Serve immediately.

   Divide the pasta among four bowls. Garnish with extra fresh basil leaves or a sprinkle of nutritional yeast if desired. Serve hot.

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