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Ingredients
  • subheading: THE PASTA:
  • 1 pound linguine (see Jeff's Tips)
  • 4 cups broth of your choice (for a bit more flavor) OR water
  • 2 tablespoons (¼ stick) salted butter, cut into 4 pats (optional, but suggested)
  • subheading: THE PESTO SAUCE (THIS WILL MAKE APPROX 1 CUP; FEEL FREE TO DOUBLE IF YOU WANT MORE):
  • 1 bunch fresh basil leaves, stems removed
  • ⅓ cup extra virgin olive oil
  • ½ cup grated Parmesan cheese
  • 3 cloves (1 tablespoon) crushed or minced garlic (you can also use whole cloves since it will be blended up)
  • ¼ cup of one of the following: pine nuts, raw sunflower seeds/kernels (this is what I use), raw almonds, raw almonds, or raw cashews
  • subheading: OPTIONAL FINISHES:
  • 1 pound shrimp, tail-on or off raw, thawed and deveined
  • 1 pound rotisserie chicken meat, shredded by hand (you can get it hot and whole and pre-packaged and cold at Costco)
  • 10 to 20 ounces frozen peas
Steps
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