Pasta with Pesto, Shrimp and Cherry Tomatoes
Mary Corpening Barber and Sara Corpening Whiteford
8 oz. Angle Hair Pasta
1 tbl. Olive Oil
8 oz. Large Shrimp, peeled and deveined
Freshly Ground Pepper
2 tsp. Minced Garlic
1/2 cup pesto
1 cup halved Cherry Tomatoes
1) Fill a large saucepan 3/4 full of water. Bring to boil and add salt. (1/2 tsp. per quart of water) Add pasta and cook until tender. Drain pot, but save one 1 cup of cooking water.
2) Heat the Olive Oil in the same pan over medium. Add shrimp, cook for a minute then turnover and add the Garlic. Cook until shrimp is opaque. Add the cup of cooking water and pesto and stir. Add pasta and Tomatoes, and season with salt and pepper.