Rigatoni with pesto, zucchini, and shrimp

Break the rules! Mixing cheese with seafood has never tasted so good. That’s right, Italy; we are coloring outside the lines and pairing shrimp with a Parmigiano cheese and fresh basil in a pine nut-pistachio-walnut pesto. The seafood and the pesto are both light, bright flavors that come together to form one amazing summertime pasta.

Ingredients for Pesto

  • ¼ cup walnuts

  • ¼ cup pine nuts

  • ¼ cup pistachios

  • 4 tablespoons chopped garlic

  • 6 cups fresh basil leaves, packed

  • 1 teaspoon Kosher salt

  • 1 ½ cups extra virgin olive oil

  • 1 cup freshly grated Parmigiano Reggiano

Directions for Pesto

  • Add the walnuts, pine nuts, pistachios into your food processor and blend until finely chopped.

  • Add the basil leaves and salt, then process while drizzling in the extra virgin olive oil until a smooth puree forms (about a minute of blending).

Ingredients for the dish:

  • 1 white onion diced in ¼ inch pieces

  • 2 medium 8 inch zucchini sliced ¼ thick round pieces

  • 8 ounces fresh shrimp size “41/50 Medium” cleaned and deveined

  • ¼ cup of extra virgin olive oil

  • 1 teaspoon salt

  • 1 - 16 oz box of De Cecco Rigatoni #24 pasta

  • 1 cup of pesto

  • ½ cup dry Chardonnay wine

Directions to assemble the dish:

  • Place a large pasta pot full of water on the stove on high heat and bring to a boil. Cook the rigatoni until al dente, strain, drizzle with a tablespoon of extra virgin olive oil and hold in a bowl until the rest of the dish is ready to serve.

  • In a large sauté pan, heat the olive oil until it is about to start smoking and then add the onion and zucchini and reduce the heat to medium.

  • Cook the onion for about 2 minutes until it is translucent.

  • Add the shrimp and Chardonnay to the sauté pan and cook for 2 more minutes.

  • Add the pesto and al dente Rigatoni pasta to the sauté pan and cook for 2 more minutes on high heat.

  • Serve family style on a large platter or invite your guests to fill his or her plate in the kitchen. This dish is best enjoyed when paired with great friends and family!