Instructions

1. Preheat oven or toaster oven to 350 degrees. Bring a large pot of salted water to a boil.
2. Toast the pine nuts and garlic in the oven until golden brown, 3-5 minutes.
3. To make the pesto, in a food processor, purée the garlic with 2 tablespoons oil until smooth. Add the pine nuts to the bowl and, with off and on pulses, pulse until semi-pureed yet coarse. With a spatula, scrape garlic-nut mixture from the bowl into another bowl and reserve.
4. In batches, place the basil leaves in the food processor and, with the addition of remaining olive oil, puree until smooth.
5. Combine basil mixture with garlic-nut mixture. Stir in Parmesan and season to taste with kosher salt and freshly ground pepper. (The pesto will remain fresh, tightly covered, several days refrigerated.)
6. Cook pasta in boiling water according to package instructions, until it is just tender at the center, but not falling apart.
7. Slice the cooked shrimp through the center, sandwich-style. Toss with pasta and pesto and add red pepper to taste, if using.