Zesty Shrimp Pasta Salad | America's Test Kitchen

Ingredients

• 1/4 cup walnuts, toasted
• 2 medium cloves garlic, peeled
• 2 cups packed fresh cilantro leaves
• 1 cup packed fresh basil leaves
• 3 anchovy fillets, rinsed and patted dry
• 1/2 cup extra-virgin olive oil
• 1 tablespoon grated lime zest plus 3 tablespoons juice from 2 limes
• 1/2 jalapeno chile, seeds and ribs removed
• Table salt
• 1 pound fusilli or other short, curly pasta
• 1 pound cooked medium shrimp, peeled
• 1 pint grape tomatoes or cherry tomatoes, cut in half