Light Shrimp and Pesto Pasta

Place garlic scapes Romano cheese parsley and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta bring back to a boil and cook over medium heat until tender yet firm to the bite about 11 minutes. Drain and transfer to a large bowl.

Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.