Hey guys! Happy Monday!! I am super excited to share this recipe with you today because it is not only super simple and flavorful, but incredibly beautiful and satisfying to boot. And who doesn’t love the idea of using up some of those crazy fresh and delicious summer vegetables that are just begging to be showcased?!? This pasta is perfect for that and I already can’t wait to make it again for a dinner party next weekend…
You guys!! I finally get to meet my baby niece for the first time next weekend and I could not be more over the moon excited!! My sister and her husband live all the way in Montana and they had little Marleigh back in March, but I haven’t had the chance to hold her yet and it’s been absolutely killing me. This is my sister’s first baby and she could not be more adorable and precious. She’s got these giant blue eyes and the cutest little smile and she does the most fantastic movements with her little hands. I honestly have wanted to eat my screen more than once when Jenna or Chad have sent me pics of her. Oh, and literally as I was posting this, I looked at my phone and there was a text with a photo of her in her car seat and SHE’S FOUND HER FEET!!! If you have kids, you know exactly what I’m talking about. And if you don’t, allow me to explain. There is a moment in time in the early months of being a newborn when you look over as a parent and all of a sudden, your cute little baby is laying on their back, and they have both of their feet in their little bitty hands, and they look like they are having the time of their life. It is hands down one of the cutest moments EVER and leaves an imprint in your mind that will stay forever. And the feeling comes back when you see another little baby do it, just like it just did for me. I squealed out loud if that tells you anything. So, yea, next week my baby fever will break and I’ll get to enjoy holding sweet Marleigh in my arms and staring into her little eyes real time. Look out…
And look out if you make this pasta at home and don’t make enough, because your people might give you an ear full…it’s that good.
Let’s start off by talking about cilantro basil pesto. Ummmm…cilantro. basil. pesto. Can’t that be a ‘nuf said’ type thing? Unless you aren’t into cilantro, and I know some people aren’t (though I encourage you to keep on trying it in small doses because it can do magical things). But if you are, you probably completely understand where I’m coming from here. It’s like taking the best basil pesto, and if you can somehow in your wildest dreams imagine it getting even better, that’s where we’re headed. There’s something crazy cool about the flavor mix of the spicy sweet basil and the super fresh and sweet cilantro. Especially when you pair the combo with fresh tomatoes and corn…it’s heavenly.
I’ve been eating tomatoes like it’s my job lately. In fact, my go to snack all summer has been a little tomato and avocado salad with rice wine vinegar, salt, and pepper. That’s it. Super basic and incredibly fulfilling, and it makes me feel really good knowing that I’m putting all of those good nutrients into my body. For dinner, though, we’ve been doing a lot of seafood and I’ve been trying to come up with new ways to incorporate those fresh tomatoes in, not only for their nutrients and deliciousness, but also their beautiful color that adds so much to whatever they grace. Here, being in pasta. I feel like pasta is an easy weeknight go-to because you can do pretty much anything to it, from simple to complex, and you can do it in a short amount of time. It’s also kind of an easy thing to tailor to the tastes of whoever is eating with you, especially if you turn it into a pasta bar and allow your guests to build their own bowl. Plus, it makes everyone feel included if they have their hands in it somehow. I love that! Either way you go after this, I highly suggest serving it with a crunchy caesar salad and some crusty bread to help you scoop up each and every bite, and sop up those last morsels of pesto left behind on the plate. ENJOY!!
Pasta Bundles with Grilled Shrimp, Summer Vegetables and Goat Cheese, and Cilantro Basil Pesto
- 16 large uncooked shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- juice from half of a lemon
- 2 cups heirloom cherry tomatoes, halved
- 2 tablespoons capers
- 1 1/3 cup fresh corn kernels
- 1 pound linguine pasta
- 1 cup cilantro basil pesto (recipe follows)
- 1 cup goat cheese crumbles
- fresh chopped parsley for serving
- Preheat an outdoor grill or grill pan to medium heat. In a large bowl, toss the shrimp with the olive oil, garlic, cayenne pepper, salt, pepper, and lemon juice. Carefully skewer 4 shrimp on each of 4 BBQ skewers. Grill the shrimp for about 3-5 minutes per side, or until the shrimp are pink and no longer translucent (fully cooked). Remove from grill and set aside.
- While the shrimp are cooking, boil the pasta according to the package instructions. Drain and set aside but do not rinse.
- To serve, evenly place the pasta into each of 4 bowls along with 1/2 cup tomatoes, 1/3 cup corn, 1/2 tablespoon capers, and 1/4 cup goat cheese crumbles. Drizzle 1/4 cup of the pesto over top and season with salt and pepper. Place one of the shrimp skewers over each of the pastas, garnish with the parsley and ENJOY!
To make the cilantro basil pesto:
- 2 cups fresh cilantro (leaves and stems)
- 1 cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup shredded fresh parmesan
- 1/4 cup pine nuts
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Place all ingredients into a blender or food processor and process until smooth. Add in a drizzle more of olive oil at a time for a smoother consistency if desired. The pesto will keep in the refrigerator for up to 2 weeks if kept in an airtight container.