Name: Pasta with Pesto, Shrimp, and Cured Ham
Yield: 6 Servings
Ingredients: 1 thin slice of garlic; 2 tablespoons pine nuts; 1 teaspoon kosher salt, plus more; 4 cups (packed) fresh basil leaves; 1 cup plus 2 Tbsp. olive oil; ¾ cup finely grated Parmesan; ¾ cup finely grated Pecorino Romano; 1 pound pasta (such as gemelli or fusilli); 1 ounce thinly sliced Speck, country ham, or prosciutto, chopped; 2 pounds large shrimp, peeled, deveined; Freshly ground black pepper

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Randy Harris

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Recipe notes