Pancetta Shrimp and Pesto Penne

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat an outdoor grill or grill pan to medium-high. Toss the shrimp with the lemon juice; season with salt and pepper. Place one sage leaf in each shrimp cavity, where it was deveined, then wrap a slice of pancetta around the shrimp; secure with a toothpick. Drizzle with some olive oil and set aside.
  • Bring a large pot of water to a boil, and cook the penne according to package directions. Drain.
  • While pasta cooks, in a food processor pulse the 2 whole garlic cloves, lemon peel, basil, mint, parsley, tarragon, and pine nuts. Pour in the 1/2 cup olive oil in a steady stream.
  • Transfer the food processor mixture to a serving dish; stir in the cheese. Season to taste with salt and pepper. Add peas and pasta and toss to combine.
  • Grill the shrimp until pink, about 4 minutes on each side. Serve 2 shrimp on each plate with some pesto penne.
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