- 4 tablespoons home made pesto
- Half cup cubed provolone
- 2 spring onions - chopped including the green part
- One & half cup sliced cherry tomatoes
- Fist of parsley (minced)
- Olive oil
When the pasta is half way done heat the oil, add the onion and when tender add the shrimp. Cook shrimp until tender - turn off heat, add cooked and drained pasta, add the cheese, pesto and tomatoes. Mix well and let sit two minutes and mix again before serving. Sprinkle parsley over each serving. Leftovers are a welcomed treat!