Ingredients For the Pesto:
1 cup red bell peppers, marinated and roasted
1 tablespoons fresh oregano (optional)
2 cloves garlic, chopped
2 tablespoons pine nuts, toasted
2 tablespoons feta (crumbled)
2 tablespoons extra virgin olive oil
1 lemon, juiced
1 teaspoon Palmina Chipotle Oil
Ingredients For the Pasta Dish:
1 package squid ink pasta
1 tablespoon Palmina Chipotle Oil*
1 medium shallot, chopped
1 pound raw shrimp, deveined and peeled
1 tablespoons capers
3 cups baby spinach, washed and roughly chopped
1/4 cup Rosato, recommended: the Palmina Botasea
1 teaspoon lemon zest + extra for garnish
2 tablespoons Italian flat leaf parsley, chopped
*You can adjust the heat of the dish by adding more Chipotle oil, if desired.