Pasta with Three Greens Pesto & Garlic Sherry Sauteed Shrimp

The enrapturing scent of fresh cut basil, the distinct taste of ground Parmigiano-Reggiano, two quick squeezes a of tart lemon, the peppery tang of baby arugula matched with the smoulder of Italian parsley - these mark the flavor filled bites of my Three Greens Pesto. Match with a wholesome batch of whole wheat pasta, cut via the spaghetti cutter and garlic and sherry sauteed shrimp and you have yourself a meal of simple yet distinct taste.

Since purchasing my Kitchen Aid stand mixer and the KitchenAid KPRA Pasta Roller Attachment for Stand Mixers, last year, I've been subjecting friends, mainly my mom (much to her soft objections of how pasta makes you fat) to the wonders of fresh, homemade pasta.

It's not only the taste that is so distinctive of fresh pasta that is delicious, but I believe it's healthier and brings one back to the essence of food crafting - bringing you back to knowing what is in your food.

Standard Pasta Recipe for Two
adapted from The Complete Book of Pasta and Noodles

Ingredients
1 cup	flour
2	large eggs, beaten
1 pinch	Kosher salt
1 tsp	water, if needed

I don't like making a ton of pasta, as it doesn't taste as rich and full after the first delightful night. For added richness, add a few drops of black truffle oil. The aroma and taste adds another layer of richness to the dish.

Three Greens Pesto

Measurements	Items
1/3 cup	firmly packed baby arugula leaves
1/3 cup	firmly packed  Italian parsley
1 1/2 cup	firmly packed basil
1/4 cup	toasted pine nuts
1/4 cup	extra-virgin olive oil
3 cloves	garlic
1/4 cup	Parmigiano-Reggiano
to taste	Kosher salt  (I started with around 2 tsp.) Ground peppercorn (I started with 2 tsp) Squeeze of lemon (I did 1/2 tsp)

Combine in a food processor until you get a paste like texture, stopping to scrape down the bowl's sides. It's going to smell delicious and taste even better in your mouth.

Garlic Sherry Sauteed Shrimp

Measurements	Items
12	shrimp, tail on
1 or 2 tablespoons	butter
1 or 2	thinly sliced garlic cloves
1 to 2 tablespoons	sherry wine

Melt the butter and swirl it around the sautee skillet bottom. When nice and hot, put shrimp, garlic and sherry in for a flash sautee. Flip shrimp when pink. Total cooking time should be no more than three minutes for both sides together. You're securing the flavor of the butter, garlic and sherry into the shrimp.

Get a plate; layer it up; garnish with pepper; eat it and make your stomach happy.