Ingredients

Pesto

2 bunches spring onions with greens (6 - 8 small)

1 bunch chives (3/4-ounce)

1 lemon

2 cups parsley leaves

1/2 cup raw, hulled pepitas

1/2 cup extra virgin olive oil

Shrimp Pasta

12 ounces linguine or other ribbon pasta

2 pounds raw, deveined shrimp (peeled or unpeeled, see note*), thawed


4 tablespoons extra virgin olive oil

sea salt

fresh ground pepper