Farfalle with Arugula Pesto and Shrimp

We had a dinner party for friends Sunday night and here is the menu. I'm not totally sure about this, but I think piccolo morso is Italian for "small bite." I wanted to use Italian instead of "amuse bouche" since the menu was Italian.

Our "piccolo morso" was a small helping of Farfalle with Arugula Pesto and Shrimp.

Since I was serving it as a "small bite," I used a new phone app, Serving Sizer, to reduce the recipe. Below I have posted the "full" recipe.

1 pound arugula
2 cups loosely packed Italian parsley leaves
1/2 cup pine nuts, toasted
6 cloves garlic, peeled
2 cups olive oil
2 cups freshly grated Grana Padana cheese
1 T salt
2 t finely shredded lemon peel
1 1/2 t freshly ground black pepper
1 pound farfalle (bowtie pasta)
1 pound cooked shrimp, cooked through

Begin by making the arugula pesto. Remove tough stems from arugula. In a large bowl, toss togther the arugula and parsley; set aside. In a food processor, combine pine nuts and garlic and process until combined. Add olive oil, the 2 cups cheese, salt, lemon peel, and pepper. Process just until combined. Transfer mixture to a medium-size bowl.

In the same food processor bowl, combine about a quarter of the arugula mixture with one-fourth of the cheese mixture. Process just until combined. Transfer mixture to a large bowl. Repeat with the remaining arugula mixture and cheese mixture, processing each batch just until combined. Return all processed mixture to food processor; process until well mixed.

Cook pasta according to package directions. Meanwhile, in a small saucepan, heat half of the arugula pesto over low heat just until warm, stirring frequently. (Cover and store the remaining arugula pesto in the refrigerator for up to one week. Serve with hot, cooked pasta.)

Drain pasta; toss with warmed arugula pesto and shrimp. Garnish with additional grated cheese. Makes four servings.

I have posted the salad recipe before. Tomorrow (or Thursday) I will post the recipe for Pasatelli, our soup course.