May the Fourth Galactic Squid Ink Pasta with Jedi Pesto

Ingredients

For 4 servings

• 12 oz squid ink spaghetti
• 1 lb large shrimp, peeled and deveined, tails optional
• 1 pint cherry tomatoes
• 2 packed cups fresh basil leaves
• 1/3 cup shelled pistachios, lightly toasted
• 1/2 cup Parmesan cheese, finely grated
• 1 whole lemon, zested and juiced
• 4 cloves garlic, 2 cloves for pesto and 2 cloves minced for shrimp
• 1/2 tsp red pepper flakes
• 1/2 cup microgreens, for garnish
• 2 tbsp unsalted butter
• 6 tbsp extra-virgin olive oil, divided
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

Method

1. 1

   Bring a large pot of well-salted water to a boil for the squid ink spaghetti.

2. 2

   Blend the basil, pistachios, Parmesan, 2 garlic cloves, lemon zest, 2 tablespoons lemon juice, and 4 tablespoons olive oil until mostly smooth. Add 1 to 2 tablespoons water if needed, then season with a pinch of kosher salt and black pepper.

3. 3

   Toss the cherry tomatoes with 1 tablespoon olive oil and a pinch of kosher salt, then roast at 425°F for 10 to 12 minutes until blistered and juicy.

4. 4

   Pat the shrimp dry, then toss with the 2 minced garlic cloves, red pepper flakes, 1/2 teaspoon kosher salt, black pepper, and 1 tablespoon olive oil.

5. 5

   Cook the squid ink spaghetti according to the package directions until al dente. Reserve 1 cup of pasta water, then drain.

6. 6

   Heat a large skillet over medium-high heat, add the butter, and cook the shrimp for 1 to 2 minutes per side until pink and just cooked through. Remove to a plate.

7. 7

   Return the drained pasta to the pot or a large skillet over low heat. Add half the pesto and a splash of reserved pasta water, then toss until glossy and lightly coated. Add more pesto or pasta water as needed.

8. 8

   Twirl the pasta onto plates and top with the seared shrimp and blistered cherry tomatoes.

9. 9

   Spoon a little of the remaining pesto around and over the pasta for extra flavor and color.

10. 10

    Finish with the remaining lemon zest, microgreens, and a final drizzle of olive oil. Sprinkle extra chopped pistachios if desired, then serve right away.