Walnut Arugula Pesto & Shrimp Flatbread

Total Time
0 Mins
Serves
1
Meal
Dinner Lunch

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

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

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).