At the end of the summer Nancy made and froze little cubes of pesto using basil and other herbs from the garden. It's a good thing a new garden is coming soon, because we are down to the last two cubes.
Procedure for two servings:
Add some pesto and cheese (Parmesan or a blend) to the bottom of a bowl.
Cook 4 ounces of pasta. Drain pasta, reserve about 1/2 cup of cooking liquid. Keep pasta warm.
Heat a mixture of olive oil and butter. Cook shrimp, turning once. Remove to a plate.
Add a dash of white wine to the pan and dump in the cooked pasta. Mix to coat the pasta with the olive oil, butter and wine sauce.
Dump into the serving bowl with the pesto and cheese. Mix, adding a little of the cooking liquid if the pasta seems too sticky. This all could be done in the pan and then plated, but it is easier to mix in a large bowl.
Serve and eat. We added a bit of left over salad from our previous meal. Tomatoes, cucumbers, carrots, scallions, olives, and feta cheese. Add olive oil, a bit of vinegar, and salt. The salt brings out the juices and it all marinates together for a great taste.