Shrimp Pesto Pasta

Continuing with the Belly-Off recipes.  This was a little disappointing.  Neither of us really liked it too much.  The shrimp really didn't add anything and it just felt like eating spinach with some pasta in it.  Now we did make some alterations which may have have effected the flavor, but you can try it if you want.

We used feta instead of Gorgonzola and pine nuts instead of walnuts because that is what we had on hand.

• 4 oz "Barilla Plus" penne pasta
• 14 medium-size precooked, peeled shrimp
• 3 C chopped baby spinach
• 1 tomato, chopped
• 3 tbsp ready-made pesto
• 3 tbsp crumbled Gorgonzola cheese
• 2 tbsp diced walnuts

Directions

1.

Boil the pasta according to the package directions. If you're using frozen shrimp, defrost them by running warm water over them. Drain the pasta. Transfer the pasta to a large bowl and add the remaining ingredients, stirring well to help wilt the spinach and mix in the pesto.