Farfalle with Shrimp & Pesto

Ingredients

1/8 tsp table salt for cooking pasta
2 cups basil, fresh, leaves
6 Tbsp water
3 Tbsp grated Parmesan cheese
2 Tbsp chopped walnuts
4 tsp olive oil, extra virgin, divided
3 medium cloves of garlic, 2 whole and 1 minced
1 ½ tsp lemon zest, freshly grated
¼ tsp tale salt
8 oz uncooked pasta, farfalle (bowtie) recommended
8 oz uncooked shrimp, about 8 extra-large, peeled, deveined, and cut in half lengthwise
1 cup grape tomatoes, cut in half

Directions

Bring a large pot of salted water to a boil.
Meanwhile, in a food processor, process basil, water, cheese, walnuts, 1 tablespoon oil, 2 whole garlic cloves, zest, and salt until finely minced. Set aside.
When water comes to a boil, add pasta and cook as package directs until al dente, about 10 minutes.
A few minutes before pasta is done, heat remaining teaspoon of oil in a large, non-stick skillet over medium-high heat. Add shrimp; cook, stirring occasionally, about 1 minute. Add tomatoes and minced garlic; cook until shrimp is just cooked through and tomatoes begin to soften, about 1 to 2 minutes.
Drain pasta; add to skillet with shrimp mixture. Remove from heat, add pesto and toss to coat.