BESOS & PESTOS

If Chico can whip this up looking this good, you can too—trust me.

THE ESSENTIALS

• 1-8oz Box of chickpea pasta (Banza)

• 1/2 cup Cherry tomatoes, sliced

• 1 cup of Arugula

• 1/4 cup of Pesto sauce (Vegan)

  • For the Pesto

    1 cup fresh basil

    1/4 cup olive oil

    1/2 garlic glove

    small handful of pine nuts

• 1/2 cup cooked Shrimp (about 6-8 shrimp) 

• Salt and pepper to taste

THE KITCHEN FLOW

• Air fry lemon pepper shrimp at 400°F for about 12 minutes (they’ll be pink and perfect).

• Cook pasta according to the package.

• While that’s happening, blend 1 cup of fresh basil, ½ cup olive oil, 1/2 garlic clove, and a small handful of pine nuts until smooth. Season with salt and pepper.

• Drain pasta and let it cool slightly.

• Mix in the pesto until pasta is coated.

• Toss in the shrimp, cherry tomatoes, and arugula.

• Serve warm or chilled — either way, it’s going to disappear fast.
  

Don’t forget the wine—you earned it.