For a quick lunch yesterday, I made pesto out of basil, pecorino romano/parmesan blend cheese, walnuts, and one clove of garlic.  Put it in a food processor and pulse while streaming olive oil into the mixture.

Boil some whole wheat pasta. While the pasta is cooking, brown a few shrimp in a pan. Remove the shrimp once pink, then add some frozen peas to the pan.  When the peas are defrosted, add a bit of butter and a bit of half-and-half to the pan.

Toss the pasta with the shrimp, the cream and peas mixture, and the pesto.  Serve with tons of black pepper and some cheese.

You can make the pesto in advance or use store-bought pesto to make this even quicker to prepare.