Garlic Chive Pesto Pasta with Langostino Lobster
A gourmet yet simple pasta dish featuring a fragrant garlic chive pesto tossed with your favorite noodles and topped with sweet, buttery langostino lobster. Perfect for a quick weeknight dinner or an elegant meal.
Ingredients
- 2/3 lb wild caught langostino lobster tails (omit for vegan/vegetarian or sub shrimp if preferred)
- 9 oz gluten free garlic chive pasta* or your favorite gluten-free pasta
- 1 Tbsp olive oil or avocado oil
- 1 garlic clove, minced
- 1 yellow squash, diced (can substitute or add zucchini, mushrooms, asparagus, broccoli etc)
- 3 cups spinach, baby chard or kale
- 2 Tbsp fresh chives, chopped
- Sea salt and freshly ground black pepper to taste
- Slices of fresh lemon for serving
- Additional pine nuts for serving (optional)
For the pesto:
- 1 1/4 cups fresh basil leaves
- 1/4 cup pine nuts (or cashews)
- fresh lemon juice from 1/2 lemon
- 1 large garlic clove, minced
- large pinch of sea salt (~1/4 tsp or more to taste)
- 4 Tbsp olive oil
Instructions
To make the pesto:
- In a dry skillet over medium heat, lightly toast the pine nuts for a few minutes, but watch carefully since they burn quickly! You can skip this step but the toasted nuts adds another dimension to the pesto.
- In a high-powered blender or food processor, combine basil through salt and blend for 15 seconds. While the blender or food processor is running, pour in the olive oil and blend until smooth. Alternatively, you can pulse all ingredients together for a more rustic pesto until you reach your desired texture. Taste pesto and adjust with more salt and lemon if needed.
For pasta
- In a large pot, bring 4 quarts of lightly salted water to a rolling boil on high. Add pasta and stir for the first 15 seconds. Reduce heat to medium-high and start the cooking timer once the water returns to a slow simmer or gentle rolling boil. Cook for 8-10 minutes until al dente, stirring occasionally.
- While pasta is cooking, heat 1 Tbsp oil in a large skillet over medium-high heat. Add diced squash and garlic and saute for 3-4 minutes. Toss in lobster and greens and cook until lobster is warmed and greens are wilted, a couple minutes, then remove from heat.
- Drain pasta over a colander, reserving a few tablespoons of pasta cooking liquid. Add pasta back to large pot along with 1-2 Tbsp cooking liquid and pesto, then toss to combine. Add Lobster-veggie mix and fresh chives and toss to combine again. Season with additional salt and pepper to taste.
- Portion into serving bowls, sprinkle with additional pine nuts (if desired) and a squeeze of fresh lemon juice. Enjoy!