Spinach Pesto with Shrimp

This one goes out to Teri Dorman!

1 cup loosely packed spinach (fresh)
1/4 cup pine nuts, toasted
2 cloves garlic

1 pound organic shrimp, tails off and de-veined
nearly an entire box of organic whole wheat angel hair pasta (Get the Full Circle brand)

Toast the pine nuts in a small saute pan for a few minutes, until fragrant. Combine spinach, nuts and garlic into a food processor and process until finely chopped. Stream in 1/4 cup extra virgin olive oil until well blended. Transfer to a bowl and stir in 3 tbsp freshly grated Parmesan cheese and season with salt and pepper.

Coat shrimp with olive oil and salt and pepper. Saute over near high heat until cooked, about 2-3 minutes.
Toss with freshly sauteed shrimp with enough pesto to coat. Add to a bowl of hot whole wheat organic angel hair pasta to coat each strand. Eat the entire dish. It's really that good. If Maximus eats it, you know it's a winner.