Shrimp and Creamy Pesto Pasta Salad

8 oz. Parmesan Cheese

1 cup toasted pine nuts

5 oz. fresh Basil

1 bunch fresh parsley

1¼ cups Olive Oil

16 oz. Fusilli pasta

1½ lbs. fresh shrimp, cooked and peeled

1 pint grape tomatoes, halved

1 cup ricotta cheese

¼ cup white wine vinegar

Garnish, fresh basil

Directions:  Stem Basil and parsley.  Cook pasta per package directions.

In the work bowl of a food processor, pulse together Parmesan and pine nuts until a 

coarse paste forms.  Add half of the basil, parsley and ½ cup olive oil, pulsing until 

finely chopped.  Add remaining basic and ¾ cup olive oil, pulsing until finely 

In a large bowl, stir together the basic mixture, pasta, and the next four ingredients.  

Garnish with basil, if desired.

Comment:  Better if refrigerated for a few hours for flavors to meld.