Shrimp and Pine Nut Spaghetti

Ingredients

• 0.3 cup torn basil leaves fresh
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon dijon mustard 
• 1 tablespoon flour all-purpose
• 0.3 cup basil fresh finely chopped
• 0.3 teaspoon ground nutmeg 
• 1 cup milk 1% low-fat divided
• 2 ounces parmigiano-reggiano cheese fresh grated
• 2 tablespoons pinenuts 
• 0.3 teaspoon salt 
• 12 ounces shrimp deveined peeled
• 8 ounces pasta like spaghetti uncooked

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Bring 4 quarts water to a boil in a large saucepan.
2. Add pasta; cook 7 minutes.
3. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente.
4. Drain; keep warm.
5. While pasta cooks, heat a small nonstick skillet over medium heat.
6. Add nuts to pan; cook 2 minutes or until lightly browned.
7. Combine 1/2 cup milk and flour in a large saucepan, stirring with a whisk until well blended.
8. Place pan over medium heat; gradually stir in remaining 1/2 cup milk. Stir in mustard and nutmeg. Bring to a boil; reduce heat to medium-low, and cook 5 minutes or until mixture begins to thicken, stirring constantly. Stir in salt and pepper; cook 1 minute.
9. Add drained pasta mixture, cheese, and chopped basil, tossing gently to combine.
10. Sprinkle with nuts and torn basil.