Grilled Sorta-Caesar With Pancetta Shrimp And Pesto Penne

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 jumbo shrimp, peeled and deveined (tails left on)

Juice of 1 lemon plus 2 teaspoons grated lemon peel

Salt and freshly ground pepper

8 sage leaves

8 slices pancetta

1 cup extra virgin olive oil (EVOO), plus more for drizzling

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

3 cloves garlic, 2 whole and 1 smashed and grated

2 teaspoons anchovy paste

1 teaspoon Dijon mustard

3-4 dashes hot pepper sauce

1 pound penne pasta

1 cup packed fresh basil leaves

1/4 cup packed fresh mint leaves

1/4 cup chopped flat leaf parsley (a couple of palmfuls)

1/4 cup packed fresh tarragon leaves

1/4 cup pine nuts, toasted

1/2 cup freshly grated Parmigiano Reggiano cheese (a couple of generous handfuls)

1 cup frozen peas, thawed

2 romaine lettuce hearts, halved

1/2 cup sliced almonds, toasted

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