The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Bright and light, this pasta is tossed in pesto made from a combination of parsley, basil, chives and lemon juice for a fresh spin on the classic.
The pesto happens to be nut-free and a great alternative for those with allergies or sensitivities. To save time and dishes, toss the broccoli in to cook with the pasta and opt for Heinen’s flavorful cooked frozen shrimp (find it in the frozen seafood case).
For an extra boost of fiber and protein, try Barilla’s chickpea rotini or any of Heinen’s plant-based pastas.
- Cook time:
- Prep time:
- Total time:
- ½ cup lightly packed parsley leaves
- ½ cup lightly packed basil leaves
- ½ cup lightly packed fresh chives
- ⅓ cup grated parmesan cheese
- ¼ cup olive oil
- 1 small garlic clove, peeled
- 2 Tbsp. lemon juice
- ¼ tsp. sea salt
- ¼ tsp. black pepper
- 8 oz. Barilla chickpea rotini
- 4 cups bite-size broccoli florets
- 1 cup multi-colored cherry tomatoes, halved
- 8 oz. Heinen’s frozen cooked shrimp, thawed
- Add the herbs, parmesan, olive oil, garlic, lemon juice, salt and pepper into a food processor. Blend until smooth, check for seasoning and add salt to taste. Set aside.
- Bring a large pot of salted water to boil. Add the pasta and boil for 3 minutes.
- Add the broccoli and continue to boil for 4 minutes.
- Reserve some pasta water, then drain the pasta and broccoli and return to the pan.
- Toss with the pesto until well-coated, thinning with pasta water if needed.
- Gently toss in the tomatoes and shrimp.
- Check for seasonings and serve.