I expected this to come out better, but since Hurricane Sandy is coming through soon, the store was completely out of fresh shrimp so I had to use frozen. Ahh well, my guinea pigs (aka friends who I force to eat my experimental recipes) all loved it.
I usually use pine nuts for my pesto, but walnuts are much cheaper, and taste great too. I think next time I will toast the walnuts first.
2 oz. fresh basil leaves, plucked from stems
1/2 c. oil
3/4 c. walnuts, chopped finely
2 cloves garlic, crushed
1/2 c. grated parmesan
1/2 tsp salt
4 tbsp butter
8 oz. sliced mushrooms
1 head broccoli
1/2 large onion, chopped
1 lb. shrimp, shelled and deveined
16 oz. farfalle pasta, cooked and drained