This post is sponsored by California Walnuts
Did you know that walnuts are a significant source of omega-3 fatty acids (2.5g/oz)? Those are the good kind of fats, making walnuts the perfect lunch ingredient.
Americans are skipping lunch, and this can impact energy levels as well as productivity. I have partnered with California Walnuts to #ChooseLunch to help me feel satiated and more energized throughout the day.
Walnuts are very versatile, so I decided to put a twist on a classic pesto pasta salad by using walnuts as the nut ingredient in this recipe. Hope you enjoy!
INGREDIENTS
Pesto
2 bunches of basil
6 garlic cloves
½ cup Parmesan cheese
½ cup California walnuts
¼ cup extra virgin olive oil
salt + pepper to taste
Pasta Salad
8 oz bag of pasta {I used Gemelli}
½ lb shrimp, 16/20 count
¼ lb cherry tomatoes, halved
INSTRUCTIONS
- Put all the ingredients for the pesto (except for the oil) into a food processor and pulse until they are evenly chopped.
- Pour the oil in a steady stream while running the food processor to emulsify. Stop when the mixture is homogeneous.
- Set the pesto aside.
- Bring a large pot of salted water to a boil and cook the pasta according to directions on the packaging. I chose Gemelli because of all the crevices in the pasta; it will catch all the pesto goodness!
- While the pasta is cooking, prepare the shrimp.
- Heat the olive oil in a large pan over high heat. Season the shrimp with salt and pepper. Once the pan is hot, add the shrimp.
- Cook the shrimp until they are opaque. Do not overcook.
- Drain the pasta and add it to the pan with the shrimp.
- Stir in the pesto.
- Add the cherry tomatoes to the pan. Mix until everything is evenly coated. Can be refrigerated for lunch or eaten immediately.
- Enjoy!