Dan's Shrimp and Pesto

INGREDIENTS:
1 LB.             LINGUINI FINI

4 - 6 TBSP    PESTO

1 - 2 CUPS   SHREDDED PECORINO ROMANO CHEESE

2 - 3 TBSP   CRUSHED PISTACHIOS

 OPTIONAL :  ROASTED RED PEPPERS OR

                       1 LB.   20 - 30 COUNT SHRIMP

INSTRUCTIONS:

BRING A LARGE POT OF WATER TO BOIL.

ADD 2 TBSP OF OLIVE OIL TO WATER. THIS KEEPS THE PASTA FROM STICKING TOGETHER AFTER YOU DRAIN IT.

COOK PASTA  ABOUT 8 - 9 MINUTES FOR AL DENTE TEXTURE.

WHEN PASTA IS READY, DRAIN OFF WATER AND TRANSFER TO BIG MIXING BOWL.

IMMEDIATELY ADD PESTO AND MIX THOROUGHLY.

ADD 1 CUP ROMANO CHEESE. MIX THOROUGHLY.

ADD NEXT CUP AND MIX  AGAIN.

DUST TOP OF PASTA WITH THE CRUSHED PISTACHIOS.

OPTIONAL:

COOK 2 LB SHRIMP OVER LOW HEAT IN A LITTLE OLIVE OIL, TURNING OFTEN.

SHRIMP COOKS FAST AND WILL QUICKLY GET TOUGH WHEN OVER COOKED.

ADD SHRIMP TO BOWL AFTER PESTO AND CHEESE HAVE BEEN MIXED IN.

DUST WITH CRUSHED PISTACHIOS.

OR: DRAPE ROASTED RED PEPPERS ON TOP BEFORE SERVING.