INGREDIENTS
1 lb
Shrimp, medium-size
2 cups
Kale, frozen
1
Lemon
1/4 cup
Basil pesto
1/2 lb
Fusilli or medium-size twisted or tube-shaped pasta, dry
1/2 tsp
Black pepper, coarsely ground
1 tsp
Salt
1 tbsp
Olive oil
1/2 cup
Parmesan cheese, grated
1/3 cup
White wine, dry