Walnut Arugula Pesto & Shrimp Flatbread

Serves

1

Meal

Dinner Lunch

Ingredients

Walnut Arugula Pesto (Makes 8 oz.)

  • 1/2 cup whole walnuts
  • 4 cloves garlic
  • 4 cups fresh arugula
  • 1 lemon, juiced
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Shrimp Flatbread

  • 1 whole grain corn tortilla
  • 2 tablespoons Walnut Arugula Pesto
  • 2-4 ounces cooked shrimp
  • 1/3 cup cooked asparagus, chopped
  • 1 tablespoon reduced fat feta cheese

PREPARATION

Walnut Arugula Pesto

  1. In a food processor, pulse the walnuts, garlic, and arugula together until everything is even processed. Drizzle in the olive oil through the feed tube while running the processor and stop once everything is creamy and combined into a thick, but spreadable paste.

Shrimp Flatbread

  1. Preheat a grill pan to medium heat. Place the tortilla on the grill pan to warm through (about 30 seconds). Flip the tortilla and then add the pesto, spooning it out into an even layer over the tortilla.
  2. Sprinkle on the shrimp, asparagus, and feta. Cover and allow to the ingredients to warm through (about 3-4 minutes at the most).

NUTRITION

  • Calories: 318 cal
  • Total Fat: 20 g
  • Polyunsaturated Fat: 5 g
  • Cholesterol: 122 mg
  • Sodium: 952 mg
  • Carbohydrates: 17 g
  • Dietary Fiber: 3 g
  • Protein: 18 g

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