From Everyday with Rachael Ray Magazine.
Ingredients: [‘shrimp’, ‘lemon’, ‘salt %26 freshly ground black pepper’, ‘sage leaves’, ‘pancetta’, ‘extra virgin olive oil’, ‘penne pasta’, ‘fresh basil leaf’, ‘fresh mint leaves’, ‘flat leaf parsley’, ‘fresh tarragon leaves’, ‘pine nuts’, ‘parmigiano-reggiano cheese’, ‘frozen peas’]
Quantity of Ingredients: [“8 large shrimp, peeled and deveined (tails left on)”,”1 lemon (youu0027ll need half the juice of the lemon, plus 2 teaspoons grated lemon peel)”,” salt u0026 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 “]
Number of Servings: 4
Steps: [‘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.’]