For the pesto
Pulse kale, 1/2 cup of pistachios, parmesan, 2 Tbsp of lemon juice and garlic until minced and a paste forms. With machine running, pour in 2/3 cup of oil, season with salt and pepper.
For the Linguine & Shrimp
Cook pasta in a pot of boiling salted water according to package directions, drain.
Heat 1 tbsp of oil in a large sauté pan over medium high.
Toss shrimp with flour to coat. Sauté in batches until firm and pink, 3-5 minutes. Return all shrimp to the pan. Stir in zest and remaining lemon juice season with pepper.
Toss pasta with 1 cup pesto, then top with shrimp and garnish with chopped pistachios. Chill the remaining pesto in an airtight container for up to two weeks.
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