Pasta with Beet Greens Pesto and Shrimp

1: Preheat oven and prepare a baking sheet with parchment paper.

2: Toss shrimp in olive oil, seasoning with primalpalate new bae seasoning, cayenne, salt, and pepper.

3: Bake shrimp on the prepared parchment for about 10 minutes.

4: In a blender, combine beet greens, herbs, lemon juice, olive oil, red pepper flakes, pine nuts, lemon zest, salt, and garlic. Blend until smooth to make pesto.

5: Cook chickpea pasta according to package instructions.

6: In a bowl, combine cooked pasta, arugula, roasted tomatoes, olives, and beet greens pesto.

7: Serve topped with homemade dairy-free ricotta and the spicy shrimp.