|Lemon Basil in the garden....|
A couple of years ago, on one of my yearly trips to Florida, my aunt made this memorable Tomato Pesto Pasta with Shrimp. You know how some dishes (for whatever reason) just stick with you (this happens to me all the time)....this pasta dish was no exception. So I thought I'd take a crack at replicating it....and it turned out to be a TOTAL SUCCESS.
This recipe will give you left over pesto, which can stay in the fridge for a few weeks. It has a fresh taste (from the lemon basil) and light richness (from the roasted garlic and roasted tomatoes) that would be great with baked fish, baked chicken, as a spread on a baguette (mmmm, baguette)....etc.