| Finely grind basil, mint, nuts, Parmesan cheese, and 1 1/2 tbsp. of the garlic in a food processor or blender. Gradually add 1 cup of olive oil and process until it is well blended. Transfer to a small bowl; season with salt and pepper. Cook fettuccine in large pot of boiling salted water until al-dente, stirring occasionally. Meanwhile, heat 2-tbsp. olive oil in large skillet over meduim-high heat. Add shrimp and 1-1/2 tbsp. garlic. Sauté until shrimp are cooked through; remove from heat. Drain fettuccine and return to the same pot. Add basil-mint pesto mixture and toss to coat. Transfer to a large serving bowl. Arrange the shrimp over the pasta and serve hot. Cook onion in oil until tender. Add tomatoes, frozen peas, basil, heavy cream and seasonings, heat through. |
