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FEATURED RECIPE OF THE WEEK

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PESTO PASTA WITH SHRIMP

YOU WILL NEED:

3 CUPS OF FRESH BASIL

2 TBS TOASTED PINE NUTS

1 GARLIC CLOVE

½ CUP PLAIN GREEK YOGURT

2 TBS GRATED PARMESAN CHEESE

2 TBS OLIVE OIL

1 POUND OF PASTA, SOMETHING YOU CAN TWIRL

1 POUND STEAMED CHOPPED ASPARAGUS

8 OUNCES SAUTEED SHRIMP

TOASTED BREADCRUMBS OR CRUNCHED UP CROUTONS

DIRECTIONS:

PREP YOUR SHRIMP AND ASPARAGUS. 

IN A FOOD PROCESSOR, PULSE THE BASIL, PINE NUTS AND GARLIC.  ADD YOGURT, PARMESAN AND OLIVE OIL.  PULSE UNTIL SMOOTH. 

COOK YOUR PASTA.  RESERVE ½ CUP OF COOKIN G WATER. 

TOSS YOUR COOKED PASTA WITH THE PESTO, ASPARAGUS, SHRIMP AND THE RESERVED COOKING WATER. 

TOP WITH BREADCRUMBS AND SERVE.

 ENJOY!!!

Tune in every Thursday at 3 p.m. for “Cooking with Karen”

If you would like to submit your favorite recipe, please email it to
kareno@winyradio.com

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