Light Shrimp and Pesto Pasta

Ingredients

• 3 cups chopped garlic scapes
• 1 cup freshly grated Romano cheese
• 1 cup flat-leaf parsley
• 1/2 cup chopped walnuts
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 (16 ounce) box fettuccine pasta
• 1 pound cooked shrimp
• Salt and ground black pepper to taste
• 1 lemon, cut into wedges

Directions

Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.

Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.