Whole wheat spaghetti with pesto sauce and shrimp

Ingredients:

For pasta:

• Spaghetti - 1/2 pack
• Water to immerse 3/4 pasta salted

For cilantro pesto sauce:

• 1/4 cup toasted sliced almonds
• 1 teaspoon olive oil
• 2 cloves garlic
• 2 cups fresh cilantro leaves
• 1/2 cup olive oil
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon crushed red pepper flakes
• salt and ground black pepper to taste (optional)

For the Shrimp:

• shrimp - 1 pound
• salt
• water for cooking

Method:

• Cook the pasta till done or al dente. Remove and strain the excess water.
• Cook the shrimp with salt and little water in a separate skillet. Remove and keep aside.
  
• Now for the sauce,

• Toast almonds in small skillet over medium-low heat until light golden brown, 5 to 7 minutes. Remove from heat and set aside to cool.

• Heat 1 teaspoon olive oil in a small skillet over medium-low heat. Cook the garlic cloves in the hot oil until softened, about 5 minutes. Set aside to cool to room temperature; chop.

• Pulse the almonds, garlic, and cilantro together in a food processor until roughly chopped. Slowly stream the 1/2 cup olive oil into the mixture with the food processor running continually. Add the lemon juice, red pepper, salt and pepper and continue processing until smooth.

• Mix the sauce and shrimp and pasta together in a large bowl.

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