Meyer Lemon Pesto and Feta Pasta with Shrimp
Ingredients
1 lemon
1 mandarin orange
1/2 cup fresh basil leaves
1 clove garlic, toasted
2 Tablespoons pine nuts, toasted
1/4 cup Parmesan cheese, grated
3 Tablespoons olive oil
1 pound pasta
1 Tablespoon olive oil
1 pound shrimp (shelled and deveined)
1/2 cup feta (crumbled)
Directions
Pulse garlic and pine nuts in food processor. Add flesh and zest from the lemon and the mandarin orange along with basil, Parmesan cheese and 3 Tablespoons olive oil. Pulse until smooth. Season to taste with salt and pepper.
Cook pasta according to package directions. Drain pasta and stir in pesto and feta.
Heat 1 Tablespoon olive oil in pan and cook shrimp until done, about 2 minutes per side. Serve shrimp over pesto pasta.
Amanda's Analysis:
I think I start out too many Amanda's Analysis' this way, but this was delicious! I was disappointed that I couldn't find a meyer lemon, but I think the lemon and orange worked out just as well. It had a nice citrus flavor that worked very well with both the whole grain pasta and the shrimp. I love pesto's because the are simple and easy yet full of flavor. I did forget to add the feta, and while it was delicious without it, I think the cheese would have added more depth to the flavor. This recipe is definitely a keeper, and I look forward to making more Closet Cooking recipes! I give this pesto pasta 6 spoons!
John's Jibba-Jabba:
I think I start out too many John's Jibba Jabbas' this way, but this was missing something. I think a standard pesto sauce is very delicious so to change it up is risky and just asking for trouble. I am not sure if it was the lack of meyer lemon or feta cheese. Either way, it is a nice dish that needed a bit more. I give this shrimpy twist of a classic 5 spoons.
1 comment:
Mom's Miss Mash,
I was excited to try another recipe from Amanda's Seven Spoons blog and had fun with the opportunity to buy the not used very often ingredients from the store. The cashier even asked me if I had a special occasion that I was cooking for. I must be honest and say I was a little dissapointed with the taste of this recipe. I agree with John and altering from a traditional pesto is risky and asking for trouble. I was unable to taste the basil in the sauce but the lemon came trough loud and clear. It was fun to make and I like using my mini food processor but this dish only left me wanting to make a lemon dessert. :-) I give this dish 3.21spoons.
Father's Always Right
I need to start by saying that I'm not a fan of lemon zest. I don't understand why we would put something in food that we wouldn't normally eat... the peel from a lemon. However, I didn't think the lemon was that overpowering. As Mom already stated, the basil just didn't come out so it didn't really seem like pesto to me. The shrimp added the flavor to the dish, otherwise it almost seemed that the other ingredients cancelled each other out. I would give this dish 3 spoons.
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