Shrimp Pesto Pomodorro

Description:
Just recently, I got fresh suahe at 50% off at Rustan's Morato, and so I thought of making 'Scampi' Pasta, while using leftover home-made pesto in the fridge. This is a very simple, light but flavorful pasta dish for the whole family.

Ingredients:
PASTA:
4 cloves garlic, minced
Extra-virgin olive oil
¼ kilo shrimps, shelled
1 can Del Monte Stewed Tomatoes
Leftover Pesto, around 3 tbsps.
350g Cooked pasta (Actually, almost cooked pasta.)
Salt and pepper
Grated Quezo de Bola


PESTO: (Always keep this on-hand for sandwiches, last-minute pasta, etc.)
About 1/8 cups toasted cashews (Toasting the nuts make it more flavorful. I do this by putting the cashews in the toaster for about 3 minutes. Let cool before making pesto.)
1 pack basil, about ½ cup (I buy my organic basil at Rustan’s Supermarket.)
2 tbsps. grated Quezo de Bola or Parmesan cheese
Extra-virgin olive oil



Directions:
Add olive oil to a pan and sauté the garlic until aromatic and light brown.
Add the shrimps and cook until it changes color to pink.
Add the stewed tomatoes and pesto. Season with salt and pepper.
Toss in the pasta. Add the cheese and combine one last time to melt the cheese.
Serve.

For the Pesto:
Pound the basil while in the pack. (This releases the flavor of the basil. I learned this tip from America’s Test Kitchen. You can use a rolling pin or a small can.)
Process basil, cheese and nuts in a food processor. Add oil to moisten.