pesto and shrimp


• 1-1/2 c. jasmine rice
• 1/2 lb. grilled shrimp or chicken
• 1/4 c. Bella Cucina Mint & Pistachio Pesto
• 1 wedge preserved lemon, rinsed, pulp

Preparation: Cook the rice just until tender. While still warm, toss the rice with the pesto so it absorbs the flavors of the herbs. Serve as is with a garnish of toasted pistachios; toss with grilled shrimp, roasted or sliced grilled chicken, or blanched spring peas.

Buon appetito! copyright 2011 Alisa Barry