Pasta with Pesto, Shrimp and Sweet 100S

This pasta dish has a great, light pesto flavor throughout. It's a nice, not too flavorful dish, but distinct enough to be served as the main dish. Light garlic sourdough bread compliments this dish nicely.

Serves: 2

Kosher salt

Freshly ground pepper

8 ounces angel hair pasta

1 tablespoon olive oil

8 ounces large shrimp, peeled and deveined

2 teaspoons minced garlic

1/2 cup pesto, homemade or purchased

1 cup halved sweet 100S or other cherry tomatoes

Grated Parmesan, preferably Parmigiano-Reggiano, for serving.

Lemon wedges for garnishing

Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add the kosher salt. (I add 1 -1/2 teaspoons kosher salt per quart of water.) Add the pasta and cook, stirring occasionally, until barely tender, about 4 minutes. Drain pasta, reserving 1 cup of the cooking water.

Heat the olive oil in the same pan over medium heat. Add the shrimp and cook for about 1 minute. Turn the shrimp over and add the garlic. Continue cooking until the shrimp is opaque in the center, about 1 minute more. Add the reserved cooking water and the pesto and stir until incorporated. Add the pasta and tomatoes and toss to combine. Season with kosher salt and pepper to taste.

Divide the pasta between two plates and top with cheese. Garnish each with a lemon wedge.