Whole Wheat Pasta Salad with Tarragon Shrimp
Ingredients
- 1 pound Hodgson Mill Whole Wheat Pasta Spirals
- 3 cups fresh tarragon leaves, woody stems removed
- 1/4 cup extra virgin olive oil
- 1/2 cup toasted walnuts
- 2 cloves garlic, peeled and chopped
- 1/2 teaspoon salt
- 1 pound medium, cooked shrimp, peeled and deveined
- 1 pint cherry tomatoes
Instructions
- Boil the pasta according to package directions, being careful not to overcook. When the pasta is al dente, drain it well and return it to the pot to mix with the pesto.
- While the pasta is cooking, make the pesto. In a food processor, pulse the tarragon, olive oil, toasted walnuts, garlic, and salt, until you have a slightly coarse sauce. Toss the pesto with the hot, drained pasta, the cooked shrimp, and the cherry tomatoes. Taste and adjust the salt, if needed.
- Serve immediately for a warm salad, or chill for two hours before serving.