Recipe courtesy of Haylie Duff
Episode: SOBE Skills
Print
Kale and Pea Pesto Pasta
Total:
35 min
Active:
35 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 1/2 cups fresh or thawed frozen peas
  • 1 pound linguine
  • Kosher salt
  • Olive oil, for drizzling
  • 8 ounces tail-on peeled and deveined medium shrimp
  • 2 teaspoons lemon pepper 
  • 1 cup Tuscan kale 
  • 1 cup fresh basil 
  • 1/4 cup freshly grated Parmesan 
  • 1 large garlic clove 
  • 1 teaspoon lemon zest plus 1 tablespoon lemon juice 
  • Pinch crushed red pepper 
  • 1/2 cup good-quality extra-virgin olive oil 
  • 2 tablespoons nonfat Greek yogurt 
  • 1/2 cup cooked diced pancetta 

Directions

Special equipment: metal or wooden skewers (soaked in water before using)

If using fresh peas, bring a pot of water to a boil and prepare an ice water bath. Blanch the peas in the boiling water until bright green, 3 to 4 minutes. Transfer to the ice water bath to stop the cooking process. Drain and set aside.

Bring a large pot of water to a boil. Add the linguine and a pinch of salt. Cook the linguine according to the package directions. Drain, transfer to a bowl and toss with a drizzle of olive oil to keep it from sticking.

Heat a cast-iron grill pan until hot.

Thread the shrimp on metal or soaked wooden skewers, running the skewer through the body once near the tail and once near the head end of each shrimp, 4 to 5 shrimp per skewer. Drizzle olive oil on the skewered shrimp and season with 2 teaspoons salt and the lemon pepper. Place the skewers across the hot grill pan and cook, flipping, until the shrimp are pink.

To make the pesto, combine the kale, basil, Parmesan, garlic, 1 teaspoon salt and 1/2 cup of the peas in a food processor and pulse. Add the lemon zest and juice and crushed red pepper. With the food processor running on slow, add the extra-virgin olive oil and process until fully combined. Transfer the pesto to a small bowl and gently fold in the yogurt.

Toss the pesto into the finished linguine. Top with the grilled shrimp, pancetta and remaining 2 cups peas.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pasta with Tomato and Peas

Recipe courtesy of Giada De Laurentiis

Pasta Scramble with Breakfast Sausage, Kale, Tomatoes and Eggs

Recipe courtesy of Bobby Flay

Grilled Lamb Pasta Salad with a Roasted Garlic Vinaigrette

Recipe courtesy of Emeril Lagasse

Wild Mushroom and Pea Bolognese Over Fresh Pasta

Recipe courtesy of Emeril Lagasse

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Crazy Cakes

2pm | 1c

Crazy Cakes

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here