- 15 minutes
- 20 minutes
- Bring a large pot of salted water to a boil. In a blender combine 1 cup arugula, parmesan, garlic, pistachios, and 1/4 cup olive oil and process until smooth. Season to taste with salt and pepper.
- Cook the pasta until al dente, then drain and toss with pesto.
- Heat remaining olive oil in a saute pan over medium high heat until shimmering, then add shrimp and cook until pink. Season to taste with salt and pepper. Toss the shrimp and remaining cup of arugula with the pasta, season to taste with salt and pepper and serve.