Pesto:
1 cup olive oil
4 ounces fresh basil
1/2 cup pine nuts, toasted
2 ounces parsley
1/4 cup Parmesan cheese, grated
1 teaspoon salt
Place all ingredients into a food processor and blend together until well mixed. Set aside.
Pasta:
1/4 pound butter, softened
1 cup pesto
8 large mushrooms, sliced
3/4 pound rock shrimp
8 ounces artichoke hearts
3/4 pound lobster meat
1/4 cup pine nuts
16 ounces capellini, cooked
4 ounces Parmesan cheese, grated
2 ounces parsley, minced
Whip together the butter and one-half of the pesto and place in a sauté pan over medium-high heat. Add the mushrooms and rock shrimp and cook until half done. Add the artichoke hearts, lobster meat, pine nuts and the remainder of the pesto and sauté until all seafood is done and the lobster meat is hot.
Place the capellini on individual serving plates and spoon the lobster-pesto mixture on top. Garnish with Parmesan cheese and mixed parsley.
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