Ingredients
4 1/2 cups (packed) fresh basil leaves
1 1/2 cups (packed) fresh mint leaves
3/4 cups walnuts, toasted
6 tablespoons freshly grated Parmesan cheese
3 tablespoons minced garlic
1 cup plus 2 tablespoons olive oil
1 1/2 pounds spinach fettucine
1 1/2 pounds uncooked large shrimp, peeled, deveined
Fresh basil sprigs
Preparation
Finely grind 4 1/2 cups basil, mint, nuts, Parmesan and 1 1/2 tablespoons garlic in processor. Gradually add 1 cup oil and process until pest is well blended. Transfer to bowl. Season with salt & pepper. (Can be made 3 days ahead. Press plastic wrap onto surface; chill. Bring to room temp before using.)
Cook fettucine in large pot of boiling salted water until al dente.
Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and 1 1/2 tablespoons garlic; saute until shrimp are cooked through, about 4 minutes. Remove from heat.
Drain pasta. Return to same pot. Add pesto and toss to coat. Transfer to large bowl. Arrange shrimp over pasta. Garnish with basil sprigs and serve.
