2garlic clovesoptional, John isn't into raw garlic so we leave this out
3cupsfirmly packed arugulaplus extra for garnish
¾cupextra-virgin olive oil
2teaspoonsfresh lemon juice
⅔cupgrated pecorino romano cheeseplus more for garnish
Kosher salt and freshly ground pepperto taste
1poundlinguini or whatever pasta your heart desires
For the shrimp
1lbmedium sized shrimppeeled and de-veined
1tablespoonextra-virgin olive oil
2teaspoonsfresh lemon juice
1teaspoongarlic powder
course salt and freshly cracked pepper
Instructions
In a food processor, combine the pine nuts and garlic. Process until finely chopped. Add the 3 cups arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the processor and add the lemon juice and cheese, then pulse until combined. Season with salt and pepper as needed.
Cook the pasta al dente. Drain and set aside.
Toss the shrimp with the oil, garlic powder, lemon juice, and salt and pepper. Saute for about 3 minutes on each side until pink and fully cooked.
In a large bowl, toss the pesto with the pasta until well coated. Garnish with leftover arugula and cheese. Serve immediately.