Wednesday, May 9, 2012

Dinner: Brought to You By the Letters M & G

This meal was special.  It was the first meal of the season from My Garden!  Yep, you read that right! My. Garden.  Come on people, that is pretty impressive, it is only early May.  In Wisconsin.  I certainly deserve a pat on the back or nice high five.  Miracle worker?  Maybe. Ok, now even I am rolling my eyes.  I thank my good friend global warming for making this meal happen about a month early.  I also finally found a meal that my obnoxious precious four year old would eat (even if it was only five bites).  That in and of itself deserves a high five!

The original recipe is from my favorite foodie magazine, Everyday Food, April 2012 issue.  Love it.  I've been a subscriber for years.  In the last few months they got a new editor, Sarah Carey.  You may know her from the PBS Everyday Food show or from Martha Stewart's show.  She is the spunky red head.  I got to say, there has been a great improvement in the content of the issues.  I'm really digging this magazine full force again!  If it has been awhile since you've picked up this magazine, now is a good time. 

I adapted my recipe slightly but it holds pretty darn true to the original.  My way or their way, you won't lose with this meal.

Shrimp & Pasta with pesto (my way)

1 lb short pasta
1 lb shrimp (whatever is on sale).  Honestly, I bought the precooked cocktail ring jumbo shrimp because it was cheaper than the frozen raw shrimp.
1/2 lb fresh green beans
1 bunch parsley (whatever amount fills your food processor)
8 mint leaves
1/2 cup toasted almond pieces (pieces are cheaper people)
3/4 cup EVOO
Ricotta Cheese

While pasta cooks,  put parsley, mint, and almonds in your food processor.  Slowly add EVOO.  Season with S&P.   In the last couple of minutes that the pasta is cooking, add the green beans to the pot (with the pasta), cook for 2 or 3 minutes. Drain pasta and green beans and reserve 1/2 cup of the liquid from the pot.  Put pasta and green beans back in the pot and cover with the pesto.  Season with more S&P.  Let everyone dollop ricotta onto their serving. Serve with some nice crunchy garlic bread.  This will serve 5 to 6 people.

Oh yeah, and here is a link to the original (not that you need it):  Shrimp and penne with spring herb pesto from Martha and Everyday Foods. 

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