2 yuka, peeled and cut into rounds
Approx. 2 cups of vegetable oil
8 shrimp tails
11 oz. spaghetti
1 ½ cup basil leaves
2 tablespoons pine nuts
½ cup extra virgin olive oil
1 cup Parmigiano Reggiano cheese, grated
A pinch of salt
Kémia grilled artichokes

1. Cook pasta according to package directions.
2. In the meantime, season shrimp tails with extra virgin olive oil, garlic powder, salt, and pepper.
3. Heat the grill pan over medium heat and grill shrimp tails for 2 minutes per side. Peel each shrimp, leaving only the end of the tail on for serving. Set aside.
4. Place basil leaves, pine nuts, Parmigiano Reggiano cheese, extra virgin olive oil, and a pinch of salt in a high-speed blender or a food processor. Blend until you obtain a creamy pesto.
5. Drain the pasta and put it in a large mixing bowl. Season with pesto and toss to coat.
6. Serve with grilled shrimp tails and Kémia grilled artichoke..
7. Enjoy.

• Drain the pasta when “al dente,” which means cooked but still firm to the bite. This is usually that is about a minute before the time indicated on the package.
• You can replace pine nuts with other types of nuts like almonds, cashew, or walnuts.
• If you would like to serve spaghetti with pesto as an appetizer, the amounts indicated in the ingredients list will be enough for 8 to 10 servings.