Dinner: Pasta with Pesto, Shrimp, and Cured Ham

Recipe by Danny Bowien A version of this recipe helped Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

This recipe includes superfoods such as:

Nuts, Basil

Health benefits of Pasta with Pesto, Shrimp, and Cured Ham

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 thin slice of garlic
2 tablespoons pine nuts
1 teaspoon kosher salt, plus more
4 cups (packed) fresh basil leaves
1 cup plus 2 tablespoons olive oil
3/4 cup finely grated Parmesan
3/4 cup finely grated Pecorino Romano
1 pound pasta (such as gemelli or fusilli)
1 ounce thinly sliced Speck, country ham, or prosciutto, chopped
2 pounds large shrimp, peeled, deveined
Freshly ground black pepper

Instructions

Blend garlic, nuts, 1 teaspoon salt, and 1 ice cube in a blender on low speed to a coarse paste.
Add basil, 1 cup oil, and 2 tablespoons ice water and purée until basil is almost incorporated. Add Parmesan and Pecorino; blend to combine.
Transfer pesto to a medium bowl. Cover with plastic wrap, pressing directly onto surface.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Cook Speck, stirring occasionally, until browned, about 2 minutes. Add shrimp; season with salt and pepper. Cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes. Remove from heat; toss in pesto, pasta, and pasta cooking liquid.

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