12 oz Ronzoni Gluten Free® Spaghetti
1 1/2 cups parsley, chopped
3/4 cup fresh basil leaves
1/2 cup pitted green olives
1/3 cup chopped red onion
2 Tbsps fresh lemon juice
2 each garlic cloves, minced
1/2 tsp salt
1/2 tsp ground black pepper
3 Tbsps olive oil
25 each fresh shrimp, cleaned and deveined
1 cup finely sliced red bell pepper

Cooking Directions:

1.    Prepare pasta according to package instructions. Drain pasta and reserve 1 ½  cups cooking water. Rinse pasta with warm water* and set aside.

2.    Meanwhile, combine parsley, basil, olives, red onions, lemon juice, garlic, salt and pepper in a food processor. Pulse until finely chopped; pulse in 2 tbsp oil until smooth. Adjust seasoning to taste.

3.    Heat remaining oil in a large skillet set over medium-high heat. Stir-fry shrimp and red pepper until shrimp are just opaque. Add pasta and pesto mixture. Toss in reserved cooking water, a little time, until pasta is moistened to taste. Serve immediately.

*To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.