Local and Seasonal Recipes, Menus and More
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INGREDIENTS 3 Tablespoons olive oil, divided 1 Meyer lemon, zested and juiced 1 clove garlic, smashed and chopped Freshly ground black pepper 1 pound whole wheat penne pasta 1 Tablespoon salt 1 cup hot pasta water 1 cup sugar snap peas 1 cup snow peas 1 leek, sliced 4 green onions, chopped 1 Tablespoon each basil and thyme (use fresh if available) 1 pound shrimp, peeled 2 cups grape tomatoes 1 handful fresh parsley, chopped ½ cup aged local cheese, grated DIRECTIONS In a large lidded pot, bring 4 quarts of water to a boil. Combine 2 Tablespoons olive oil, lemon zest, juice, garlic and black pepper in a small jar. Shake well and set aside. Stir salt and pasta into boiling water and cook until al dente. Save 1 cup of the hot pasta water. Drain pasta and set aside. Heat remaining olive oil in the same large pot, add sugar snaps and snow peas, stirring over medium high heat for one minute – they will turn bright green. Add leek, green onion, basil and thyme, stir one minute and add shrimp. Continue to cook and stir for two minutes – shrimp will start to turn pink – and add tomatoes and parsley. Cover for two minutes, then stir and check shrimp for doneness. Add pasta and 1 cup pasta water, stirring well, then remove mixture to large serving bowl and toss with dressing made from olive oil, lemon zest, juice, garlic and ground black pepper. Top with grated cheese. Serve hot or at room temperature. Cover and refrigerate leftovers. GREEK VARIATION: Substitute:2 cups of broccoli florets for sugar snap and snow peas; oregano for basil; feta for aged cheese. Copyright © 2013 Stefanie Samara Hamblen |
