Linguini With Shrimp And Tomato Hazelnut Pesto

• 1 lb shrimp, peeled and deveined
• 1 cup sliced mushrooms, lightly sauteid in 1 teaspoon olive oil with salt
• 1 lb linguine
• 1 (4 ounce) container sun-dried tomatoes, drained
• 1 bunch parsley (about 2 cups)
• 1/4 cup basil leaves
• 1/4 cup hazelnuts, lightly toasted
• 1/4 cup parmesan cheese
• 4 cloves garlic
• salt and pepper (to taste)
• 3 tablespoons olive oil

1. Make pesto: Place, sundried tomatoes, parsley, basil, hazelnuts, parmesan cheese, garlic, salt and pepper in a food processor and process until smooth.
2. Add olive oil and continue processing for about 15 seconds, or until combined; set aside.
3. Cook linguini according to package directions.
4. Meanwhile, heat salted water in a medium-large sauce pan to boiling.
5. Add shrimp and boil 2 minutes, or until they become opaque.
6. Toss linguini, shrimp, mushrooms and pesto together in a large bowl, and stir to combine.
7. Serve with freshly grated parmesan cheese, chopped parsley and crusty french bread.
8. Don't forget the wine!

shrimp, mushrooms, linguine, tomatoes, parsley, basil, hazelnuts, parmesan cheese, garlic, salt, olive oil

Taken from www.food.com/recipe/linguini-with-shrimp-and-tomato-hazelnut-pesto-36751 (may not work)