INGREDIENTS
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1/2 pound dry fusilli or medium-size twisted or tube-shaped pasta
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1 T olive oil
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1 pound medium-size shrimp, peeled and deveined
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2 c frozen chopped kale, spinach, broccoli rabe or other greens
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1/3 c dry white wine
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1 lemon
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1 tsp teaspoon salt
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1/2 tsp coarsely ground black pepper
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1/4 c basil pesto
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1/2 c grated Parmesan cheese