This was an easy pasta dish made easier with a few Trader Joe’s favorites - cooked, peeled frozen shrimp and Ginger Soy Broth, plus my own prepped and frozen broccoli and garlic scape pesto from last week. I also used TJ’s flax seed pasta to fulfill my Whole Grains Challenge quota for the day. (OK, so it was 1 of 3 meals, but every small step counts, right?)
1/2 bag flax seed fusili
3 c ginger soy broth (added to water to boil pasta)
1 c frozen broccoli
1 bag shrimp, thawed and tails removed
2 T garlic scape pesto* (or whatever kind you have on hand)
1/2 T olive oil
1 t roasted sesame oil
1/3 c cashews
Instructions: I added the 3 c of ginger soy broth to the pasta water. Cook pasta as instructed, adding broccoli for final 2 minutes. Reserve cooking water for later. Heat pesto and oils in skillet over medium heat. Add shrimp and cook just a couple minutes, about 3-4, adding cashews for final minute. Toss with cooked pasta, broccoli, and about 1/4 c of the pasta water. Enjoy!
* Recipe: Garlic Scape Pesto
Take one bunch of garlic scapes (3-4) and chop into 1 inch pieces. Add to food processor with 1/4 c olive oil, 1/4 c nuts of your choice (I used cashews, pecans and pistachios are also great), and 1/4 c parmiaggano cheese. Chop till fine. This is pretty potent, so use with care!
Toddler Notes: I believe this was the first time we really served shrimp to the toddler. He wasn’t interested the first night, but ate one bite the second. He ate all his broccoli first and then stole every last piece off the husband’s plate, before getting to the noodles. Hooray for broccoli!