Pesto Pasta with Shrimp and Peas | Cook Smarts

Ingredients

• 2 Tbsp Pine nuts (sub walnuts or pecans)
• 1 clove Garlic, peeled
• 1 oz Cheese, parmesan (opt), grated
• 1 1/2 oz Basil, fresh
• 2 tsp Lemon juice
• 3 Tbsp Oil, olive
• 1 lb Shrimp, peeled and deveined
• 1 1/2 cups Peas, frozen
• 8 oz Pasta, uncooked shells (sub any small pasta shape)
• 1 Tbsp Oil, cooking
• ~1/4 cup Basil Pesto (ingredients listed separately)
• 2 oz Cheese, parmesan, grated
• 1 Tbsp Vinegar, apple cider
• 2 tsp Mustard, Dijon
• 1 tsp Honey
• 1 bulb Fennel, small, thinly sliced
• 1 pint Strawberries, quartered
• 5 oz Arugula
• for serving Black pepper (opt)