Summer is here once again. Although I have neglected my recipes, I certainly have not neglected my kitchen. My two little boys are eating me out of house and home! We planted a garden again this year. Really, we felt we had little choice. The extra sun that resulted from the removal of a shade tree, and the compost we have been making, have turned out to be a true culinary blessing. It is only the first week of June and we are overrun with squash, zucchini, half-runner green beans, and cucumbers! The cayennes and tomatoes aren't too far behind and my okra plants have just begun to blossom! Amazingly enough, the other corner of my little yard in the city is so cool and damp that it's still producing the most delicious lettuces and swiss chard! I am truly in Heaven. As the squash and zucchini begin to fill my kitchen, I am reminded of this world of recipes that I have been neglecting.
Tonight my husband is re-creating my squash casserole and we have revisited my zucchini bread recipe. I haven't made a frozen lasagna yet, but I did manage to create a shrimp pasta that got great reviews. My oldest son has a fondness for shrimp, so I decided to combine shrimp, zucchini, squash, angel hair pasta, and a fabulous pesto!
Read ahead to get the recipe.
For this recipe you will need:
1/2 lb shrimp (peeled and cleaned) *Smaller are better! I used 51/60s.
1 yellow squash
3/4 lb angel hair pasta
Pesto Recipe Follows
Boil Pasta (Following directions on package)
Combine diced squash, diced zucchini and shrimp. Take aluminum foil and create a pocket. Add Mixture.
Place foil packet onto a grill (med-low heat). Stir shrimp/veggie mix occasionally.
Gradually begin to coat shrimp and vegetable mixture in pesto.
When shrimp and vegetables are cooked to your liking, combine mixture with pasta and toss.
EASY! AND DELICIOUS!
Now, this pesto recipe is not precise and it can easily be altered. As you get to know me, you will find many of my recipes can be picked apart and redesigned. I picked all of these ingredients fresh from my garden. If you do not have access to a garden, you can purchase these herbs at most supermarkets or you can buy pre-made pesto (often found in the pasta sauce section of your supermarket).
Half of my Pesto mixture was Basil:
Fresh Sweet Basil (finely minced)
Italian Basil (finely minced)
The other half of the mixture consisted of:
Rosemary (finely minced)
Oregano (finely minced)
Thyme (finely minced)
I also added:
Roasted almonds (finely chopped)
Powdered Parmesan Cheese
I combine all the herbs with the almonds. Add enough Olive Oil to create a paste. Add Salt & Pepper to taste. Add Parmesan to taste. I add a small squeeze of lime juice and a pinch of sugar as well.
Pesto is such a fun option. There are endless varieties. The Basil, for example, could be replaced for peas! The almonds, traded for the more traditional pine nuts. As I always say, do your research, experiment, HAVE FUN, and discover a combination that is delicious and unique to you. This entire recipe is so simple and easy, and yet it exudes this sort of silky refined confidence that you can’t help but love. I LOVE when that happens!