Garlicky Shrimp

While potatoes roast, roughly chop walnuts. Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep an eye on them so they don't burn!) Transfer walnuts to a plate.

Peel, then finely chop shallot. Roughly chop parsley. Cut tomatoes into 1/2-inch pieces. Add parsley, toasted walnuts, Parmesan, vinegar and 2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Heat the same pan (from step 2) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until golden-brown, 4-6 min. Add tomatoes, shrimp and garlic puree. Cook, stirring occasionally, until tomatoes soften and shrimp just turn pink, 4-5 min.** Season with salt and pepper. Set aside.

When potatoes are done, transfer to the bowl with walnut-parsley pesto. Add spinach, then gently toss to combine.