Lentil and Rice Pilaf (Mujadarrah)

Ingredients
1 cup hulled small French green or brown lentils (see note above), sorted of debris and rinsed
1/4 cup olive oil
2 cups finely chopped onions
1 teaspoon minced garlic
3/4 cup long-grain white rice
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon pepper
Yogurt sauce
Preparation
1. In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.

2. Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes.

3. Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes. Serve with yogurt sauce, tomatoes and green onions salad.

Nutritional Information
Calories: 320 (28% from fat)
Protein: 13g
Fat: 10g (sat 1.7)
Carbohydrate: 45g
Fiber: 4.9g
Sodium: 517mg
Cholesterol: 2.3mg

Spicy Curry Noodle Soup with Chicken and Sweet Potato

INGREDIENTS
2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)
2 13.5- to 14-ounce cans unsweetened coconut milk, divided


5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges

PREPARATION
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite , about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature.

Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

Turkey Meatloaf with Mushrooms and Herbs

INGREDIENTS
2 tablespoons extra-virgin olive oil plus additional for brushing
2 cups 1/3-inch cubes crustless day-old pain rustique
1 cup low-salt chicken broth
8 ounces sliced button mushrooms
2 large eggs, lightly beaten
1/4 cup minced shallots
2 tablespoons chopped fresh Italian parsley




1 tablespoon chopped fresh thyme
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1 pound ground turkey (15% fat)
1 pound ground turkey breast


PREPARATION
Preheat oven to 350°F. Brush 8 1/2x4 1/2x2 1/3-inch loaf pan with olive oil.
Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil.
Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15 minutes before serving.

NUTRITIONAL INFORMATION
One serving contains the following:
Calories (kcal) 328.9
%Calories from Fat 36.5
Fat (g) 13.4
Saturated Fat (g) 3.6
Cholesterol (mg) 129.2
Carbohydrates (g) 22.2
Dietary Fiber (g) 1.4
Total Sugars (g) 2.8
Net Carbs (g) 20.8
Protein (g) 29.0

Crème Fraîche and Chive Mashed Potatoes

INGREDIENTS
3 quarts water
2 tablespoons coarse kosher salt plus additional for seasoning
2 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1-inch wedges
1/2 cup whole milk
1/2 cup crème fraîche
2 tablespoons (1/4 stick) unsalted butter
3 tablespoons chopped fresh chives

PREPARATION
Bring 3 quarts water to boil in heavy medium pot. Add 2 tablespoons coarse salt; add potatoes. Cook until potatoes are tender, about 18 minutes. Drain. Press potatoes through ricer into large bowl. Cover bowl with clean towel to keep warm.
Heat milk, crème fraîche, and butter in saucepan over medium heat, just until bubbles begin to form at edge, stirring until butter melts. Gradually mix hot milk mixture into potatoes. Fold in chives. Season with coarse salt and pepper. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature. Reheat in microwave-safe bowl.

NUTRITIONAL INFORMATION
One serving contains the following:
Calories (kcal) 214.1
%Calories from Fat 42.6
Fat (g) 10.1
Saturated Fat (g) 6.4
Cholesterol (mg) 33.3
Carbohydrates (g) 27.6
Dietary Fiber (g) 2.5
Total Sugars (g) 2.3
Net Carbs (g) 25.1
Protein (g) 3.6

Cranberry, Pear, and Ginger Chutney

INGREDIENTS
2 cups apple cider vinegar
1 cup finely chopped onion
1/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece)
2 1/2 teaspoons finely grated lemon peel
2 1/2 teaspoons finely grated orange peel
1 cinnamon stick, broken in half
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground cloves
1 12-ounce bag fresh cranberries
1 1/4 cups (packed) golden brown sugar
2 large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch cubes (about 2 1/2 cups)







PREPARATION
Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Pomegranate-Marinated Lamb with Spices and Couscous

INGREDIENTS
1/2 cup pomegranate molasses*
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cumin, divided
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved
1 1/4 cups water, divided
2 cups low-salt chicken broth



1 10-ounce box plain couscous
2 tablespoons (1/4 stick) unsalted butter
3/4 cup pomegranate seeds
3 tablespoons torn basil leaves


PREPARATION
Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.
Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.


*A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

Porcini Mushroom Turkey with Mushroom Gravy

INGREDIENTS

MUSHROOM BUTTER:
1 ounces dried porcini mushrooms*
1 cup boiling water
4 garlic cloves, peeled
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh mint
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper


TURKEY:
1 14- to 16-pound turkey, rinsed, patted dry inside and out;
neck, heart, and gizzard reserved for Shortcut Turkey Stock
10 fresh Italian parsley sprigs
6 fresh rosemary sprigs
6 tablespoons fresh thyme sprigs
2 tablespoons olive oil
2 cups Shortcut Turkey Stock or water

GRAVY:
1 pound crimini mushrooms, sliced
3 garlic cloves, chopped
2 tablespoons chopped shallot
1 cup dry white wine
2 cups Shortcut Turkey Stock
1 cup heavy whipping cream
2 tablespoons water
5 teaspoons cornstarch
1/4 cup chopped fresh Italian parsley
1 teaspoon chopped fresh mint

PREPARATION

FOR MUSHROOM BUTTER:
Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
*Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.

FOR TURKEY:
Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.

FOR GRAVY:
Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons. Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes. Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.

Crostini with Sweet Bell Peppers

Ingredients
3 ea Red bell peppers
3 tb Olive oil
1 1/2 ea Garlic cloves, minced
Salt and pepper
3 tb Parsley, chopped
6 sl Crostini, cut 1/2" thick and grilled

Directions
Roast, seed and slice the peppers. Warm the olive oil in a large saute pan. Add the sliced peppers and garlic and cook over low heat for 5 to 10 minutes, being careful not to let the garlic burn. Add the salt, pepper and parsley and cook for another 2 minutes. Either ladle the mixture onto the grilled bread or puree the mixture and spoon over the crostini.

Pasta With Smoked Salmon and Vodka

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy.In the Atlantic basin all smoked salmon comes from the Atlantic salmon, much of it farmed in Norway, the East coast of Canada (particularly in the Bay of Fundy) and Chile. In the Pacific, a variety of salmon species may be used.

1/2 pound pasta, either penne or a strip variety such as linguine.
1/4 to 1/3 pound thinly sliced smoked salmon, shredded
1/2 a shallot or leek (the white part), thinly sliced
2 tablespoons unsalted butter
A sprinkling of good vodka, brandy, or whisky (which ever you prefer, about a tablespoon)
1/2 cup whipping cream (unwhipped)
Salt & pepper to taste
1 tablespoon minced parsley
Optional: several leaves finely shredded radicchio (arugola) -- stir them in with the salmon

Bring the pasta water to a boil and salt it; in the meantime prepare the other ingredients. Cooking the sauce will take 5-7 minutes, so check the cooking time of the pasta and begin the sauce about 8 minutes before the pasta will be ready.

Start by sautéing the shallot in the butter until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color. Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream. Heat through, check seasoning, and it’s ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta.

This is, as I said, off the top of my head; feel free to vary the proportions to suit your taste. It will, in any case, serve 2. The wine? A white, perhaps a Chardonnay from Friuli's Collio.

Risotto with Pears and Taleggio

Taleggio shares a history with Gorgonzola in that it was also originally a product of the tired or strac cattle that Needed to be milked after returning from the long climbs down from summer pastures. The making of Taleggio is believed to go Back to the tenth or eleventh century, with the first documents mentioning the cheese, along with grana, in the year 1200. However, until the early 1900's it was simply called 'stracchino': a name which is still used, especially in Lombardy, and Which defines not so much a specific cheese, as the large family of soft, square-shaped cheeses very popular in the region? The rind in an intense burnished orange-brown color with several molds and the stamp indicating it is a true Taleggio. It is a wonderfully distinctive cheese with a wide range of flavors including a meaty richness, accented with yeasty, fruity qualities and a tangy, salty bite. When ripe it should be creamy with a dry, but not cracked rind. And has a very pungent aroma.



Ingredients for 2
• 180gr rice for risotto
• 2 Williams pears
• 50gr Taleggio Cheese
• 4 dry sage leaves
• 1 small onion
• 1/2 glass white wine
• bit of butter
• bit of grated parmesan cheese
• vegetable stock
• pepper

Gently sauté the chopped onion and sage with a bit of butter, add the diced and peeled pear. Add the rice and toast for 1 min. then pour the half glass of wine and let the alcohol evaporate. Add vegetable stock and cook slowly until the rice is cooked through. Remove the pan from the heat and add the taleggio, mix well until melt and finally add the grated parmesan cheese. Peel the other pear and cut it horizontally. Gently fry the slices in a bit of butter and put them above the rice. Sprinkle with black pepper and some dry sage.

Classic Tiramisu

Ingredients (4 servings)

500 gr. Mascarpone cheese
5 Eggs
5 Tbsp Sugar
2 Cups sugared cold espresso coffee
1/2 Cup of liquor
40 Savoiardi (ladyfinger cookies)
2 Tbsp Cocoa powder


Pour the coffee and liquor into a shallow dish. Set aside and keep refrigerated. Beat the egg yolks and sugar in a large bowl with electric beater until pale and thick. Add mascarpone and mix well with an electric mixer, then add whipped cream. Using a wooden spoon, mix until just combined and refrigerate the mascarpone mixture. Beat egg whites in a medium bowl with electric mix until becomes a foam like 'snow' then add little by little to mascarpone mixture and stir until well combined. Form a layer of cream then a layer os cookies dipped in the coffee and another layer of cream, repeat the step adding another layer of cookies in the opposite sense and cover with other cream. Sprinkle with cocoa powder on the top and refrigerate for 3 hours.

Tuscan Panzanella bread salad

INGREDIENTS: (6 servings)

1 lb Hard crusted Italian Bread
15 Ripe Cherry Tomatoes
2 Medium Cucumbers
1 Medium Red Onion
5-6 Tbsp Extra Virgin Olive Oil
3 tTbsp White Wine Vinegar
1 Normal size can or jar of Tuna Fish in oil (optional
Fresh Basil Leaves
Salt and Ground Black Pepper for seasoning


Start by cutting the bread into large pieces and soaking it in wine vinegar.
Try to use a bread that has an internal crumb compact and stiff.
While the bread is soaking, cut the cherry tomatoes into large pieces and add them to a large salad or mixing bowl. Next take the cucumbers peel off and cut them into large pieces as well. Then clean and slice the red onion into thin slices, and add them to the bowl with tomatoes and cucumbers. After that check the bread and see if it has absorbed the wine vinegar. Drain the bread out well and break it up into another mixing bowl. Then cut 10-12 basil leaves and add them to the tomatoes, cucumbers and onions. Now it's time to add the tomatoes, cucumbers, onions and basil into the bowl with the bread. Before stirring, add in a few tablespoons of extra virgin olive oil, some salt and ground black pepper. Stir everything together and check the salad if there is enough olive oil, if the bread and ingredients look a little dry add in more. Next drain the oil from the tuna fish, cut it into small pieces and add to the mix, again check if there is enough olive oil. Slowly stir all the ingredients, then cover with plastic wrap, let it season for at least 1hr and serve.

Chicken Porchetta

INGREDIENTS: (4 servings)

2 lbs 4 oz Chicken
1 Chicken liver
2 ½ oz Cured Ham
2 ½ oz Lard
Garlic
Wild Fennel seed
Rosemary
Olive oil
Pepper
Salt










Clean, scorch and wash the chicken.Chop the ham, with the lard,
the chicken liver and a clove of garlic, the rosemary and the
crushed fennel seeds.Mix together adding salt and pepper to taste,
stuff the chicken with this mixture. Place in a pan, sprinkle
with olive oil and the rest of the rosemary, place in a heated
oven at 180° C/ 350° F and cook for about 50 minutes.
As soon as it is ready, cut into slices and serve.

Dark Chocolate Mousse

Ingredients for 6 persons
150 gr (5.29 oz) Liquid Cream
200 gr (7.05 oz) Dark Chocolate
200 gr (7.05 oz) Liquid Cream, partially whipped

To garnish
Honey biscuit
Chocolate sauce
Cocoa powder

Using a sharp knife, finely chop the chocolate then transfer it to a bowl. Pour 150 gr of liquid cream into a little pot and bring it to boil. Pour the hot cream over chocolate and mix together with a hand blender until well combined. Now pour the remaining 200 gr of cream into a mixing bowl without adding sugar, remember that the cream must be partially whipped. Transfer the chocolate mixture to a large bowl, add half of the cream, stir until well combined then add the remaining cream and stir until you get a homogeneous mixture. Partially whipped cream gives a liquid density to the mousse which fill uniformly the edges of the mould. Using a tablespoon, carefully transfer the mousse to the moulds until well filled and shake to remove any air pockets that might remain. Now transfer the mousse to the freezer for at least 3 hours. After 3 hours remove the mousse from the freezer, place a small round shaped honey biscuit on the mousse and remove it from mould. Transfer the mousse to a serving plate, dust with cocoa powder, drizzle some chocolate sauce on top, garnish with a white chocolate decoration and serve

Risotto with Porcini Mushrooms

Ingredients for 4 persons

240 gr (8.46 oz) Carnaroli Rice
250 gr (8.81 oz) Porcini Mushrooms
80 gr (2.82 oz) Butter
2 Litres Vegetable Stock
2 Glasses Dry White Wine
2 Garlic Cloves
1 Cup Grated Parmesan Cheese
½ Onion Finely Sliced
Red Pepper Flakes
Rosemary Sprig
Fresh Chopped Parsley
Extra Virgin Olive Oil
Salt


Heat a frying pan and pour in the olive oil (1 tbs per person) add crushed garlic and rosemary sprig, a pinch of red pepper flakes and Porcini mushrooms. Season with salt and let it cook for about 10 minutes after a couple of minutes add a little white wine and let it cook over medium-low heat once your mushrooms are ready, prepare the rice. Heat a large frying pan over medium heat and add butter, pour in a little olive oil, add the onion and cook until softened. Remember to keep warm the stock over low heat. Add the rice and cook for 2 minutes stirring constantly until well-coated and opaque. Pour in the white wine and let it reduce. Start adding the stock ladle by ladle allowing all the liquid to be absorbed before adding the next. (This is the cooking standard procedure for all kind of risotto) Now it's time to add the mushrooms, the risotto will take about 15 minutes to fully cook. After 5 minutes remove the garlic and rosemary. continue cooking and stirring until the stock has almost totally evaporated. Once the rice is cooked al dente, add butter and grated parmesan, than turn off the heat and stir vigorously. Transfer your risotto to the serving plate and sprinkle with parsley before serving

Linguine with Shrimp and Artichocks

INGREDIENTS: (4 servings)

1/2 pound Egg pasta
16 large Shrimp, peeled, deveined
1 cup frozen Peas
20 frozen Artichoke heart quarters,
thawed, cut in half lengthwise
1 clove Garlic, finely minced
1/3 cup thinly sliced Green Onion greens
1/3 cup minced fresh Parsley
2 Tbsp prepared Basil Pesto
2 Tbsp Extra Virgin Olive Oil.
Fresh ground black pepper.
Salt

Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 to 2 minutes, until the shrimp is just pink. Add the peas and artichokes, lower the heat to medium, cover and cook for more one minute. Add the green onions and parsley, reduce the heat to low. Boil abundant water in a large pot, when it's boiling, salt it and add pasta. Leave uncovered, let cook on high heat. Set the timer on for 4-5 minutes, or whatever your pasta package says is appropriate for 'al dente' (cooked but still a little firm). Once the pasta is done, and before draining, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta, toss it with the pesto and keep it warm. Add the pasta to the shrimp sauce and about 1/3 cup of the reserved cooking water. Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.