This recipe combines a traditional store bought pesto with my home made roasted red pepper pesto. I really like the way these two flavors meld together, and the jarred pesto is a nice alternative in the winter months when fresh basil is not readily available.

Double Pesto Pasta

Double Pesto Pasta

2 TB extra virgin olive oil
1 cup chopped onion
3 large garlic cloves, crushed
3 TB basil pesto
3 TB roasted red pepper pesto
1/4 cup chicken broth
1 lb shrimp (21-25 ct)
Shaved parmesan

1. In a large skillet, heat up olive oil and cook onions till softened.
2. Add garlic and cook for another minute.
3. Add pestos and chicken broth and cook for an additional 3 minutes allowing the flavors to blend. Mixture should be thin enough to coat the shrimp; add broth as needed.
4. Add shrimp and cook for 3 minutes, turn shrimp, and cook for an additional 3 minutes.
5. Served over cooked whole wheat rigatoni and top with shaved parmesan.

For the Roasted Red Pepper Pesto:
In a food processor combine a large jar (12 or 14 oz) of drained roasted red peppers, half of a parsley bunch, 3 cloves of garlic, 1/4 cup shredded parmesan, and 3 TB of extra virgin olive oil. Puree and use in this and other recipes. This works great as a spread for sandwiches too.

This makes quite a bit of pesto, which you can keep in the fridge for up to a week, or freeze for up to three months.