Pesto Rigatoni with Shrimp

Basil harvest is here and making pesto can be a gift to all your fiends.  Melding pesto with ricotta is a great way to make a delicate, smooth sauce - save pasta cooking water to adjust exactly to your liking.

Here I also add cauliflower, just at the very end of pasta cooking, to add slight crunch and a vegetable depth I am seeking in most all my pasta dishes these days.
1/2 lb rigatoni
16 shrimp (20-25/lb), peeled
4 cups cauliflower floweretts, about 4 cups
1/2 cup pesto
1/2 cup ricotta cheese
Red chili flakes to taste
Grated Parmesan, if desired

Set about 6 cups water in a medium pot to the boil for the pasta. Salt generously with at least 2 Tbsp kosher salt and add the pasta. Cook for about 7-8 minutes, until just about 1-2 minutes before al dente. Add the cauliflower and cook another 2 minutes.

While the pasta cooks, combine the ricotta and pesto in a small food processor and blend to a paste. Reserve about a half cup pasta cooking water to adjust the pesto sauce thickness.

Meanwhile, heat a medium skillet on high heat with a dash of olive oil. Add the shrimp and sear on one side for about a minute and a half. Salt and pepper to taste. Turn shrimp and cook another 30-60 seconds on the other side, just until heated through. Remove from heat.

When the pasta and cauliflower are cooked, drain well. Turn into a large bowl and add the pesto sauce.

Toss and thin with pasta cooking water to form a nice smooth sauce for the pasta. Tip into a serving bowl or platter and top with the sautéed shrimp. Garnish with red chili flakes and fresh parsley if desired, along with grated Parmesan.

Serves 4.