Pancetta Shrimp And Pesto Penne

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 large shrimp, peeled and deveined (tails left on)
• 1 lemon (you'll need half the juice of the lemon, plus 2 teaspoons grated lemon peel)
• salt & freshly ground black pepper
• 8 sage leaves
• 8 slices pancetta
• 1/2 cup extra virgin olive oil, plus more for drizzling
• 1 lb penne pasta
• 1 cup fresh basil leaf, packed
• 1/4 cup fresh mint leaves, packed
• 1/4 cup flat leaf parsley, chopped
• 1/4 cup fresh tarragon leaves, packed
• 1/4 cup pine nuts, toasted
• 1/2 cup parmigiano-reggiano cheese, freshly grated
• 1 cup frozen peas, thawed

Recipe

• 1 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.
• 2 bring a large pot of water to a boil, and cook the penne according to package directions. drain.
• 3 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.
• 4 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.
• 5 grill the shrimp until pink, about 4 minutes on each side. serve 2 shrimp on each plate with some pesto penne.