2 1/2 cups fresh or thawed frozen peas
1 pound linguine
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
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