Mint Pesto Linguine With Shrimp

• 1 cup packed mint leaf
• 12 cup chopped parsley
• 12 cup walnut halves
• 4 teaspoons extra virgin olive oil
• 1 garlic clove, quartered
• 12 teaspoon salt
• 14 teaspoon ground pepper
• 12 cup cold water
• 12 ounces medium shrimp, peeled and deveined
• 8 ounces whole wheat linguine
• 1 (11 ounce) canquartered artichoke hearts
• 2 tablespoons freshly grated parmesan cheese

1. To make the mint pesto, pulse the mint, parsley, walnuts, oil, garlic, salt, and pepper in a food processor until blended.
2. Scrape down the sides of the bowl, pour in the water, and process until creamy; set aside.
3. Add 1 inch of water to a medium pot: bring to a boil.
4. Add the shrimp, cover tightly, and cook until they are pink and firm, about 3 minutes.
5. Drain and set aside.
6. Cook the linguine according to the package directions.
7. Drain and return to the pot.
8. Add the artichoke hearts, the cooked shrimp, the pesto, and the cheese.
9. Toss over low heat just until warmed through, about 1 minute.
10. Serve immediately.

mint leaf, parsley, walnut halves, extra virgin olive oil, garlic, salt, ground pepper, cold water, shrimp, whole wheat linguine, canquartered artichoke, parmesan cheese

Taken from www.food.com/recipe/mint-pesto-linguine-with-shrimp-31118 (may not work)