Sun/Mon: Penne with citrus pesto and shrimp Tues/Wed: Salmon cakes with sriracha mayo, green beans, smashed potatoes Thurs: cacio e pepe, chicken cutlets, arugula salad
I was planning to grill pizza Friday night, but we just decided to go to my parent's for the weekend so the weekend is up in the air.
Can you post/link that penne recipe? Yum!
I don't measure things and I make stuff up, so here's as close as I can get:
Pesto: 1 big bunch of basil (some times I blanch half of it, but only if I feel like an over-achiever); a handful of toasted pine nuts; about 1/2-3/4 cup of fresh grated, high-quality Parmigiano; clove of garlic, zest and juice of 1 lemon, zest and juice of 1 orange, zest and juice of 1 lime, extra virgin olive oil. Salt and pepper to taste. Feel free to add or substitute other greens or nuts. Add nuts, cheese, and garlic to blender or food processor and combine until you have a paste. Add basil, and citrus zest and juice. Pulse with olive oil until smooth. Set aside to let flavors develop.
Penne: heavily salt the water and cook until al dente. Add cooked pasta to large bowl with pesto. Add 1/2 cup- 1 cup of hot cooking water from pasta to help combine and smooth out the sauce. Top with fresh parm, basil, and some crushed, toasted pine nuts.
Shrimp: I marinated shrimp in citrus zest and juice, garlic, salt, pepper, and olive oil for about half an hour and then sauted them in some butter. Could add white wine, too. You can toss the shrimp with the pasta or serve on the side with some extra reserved pesto.
The pasta and pesto are usually even better the next day. Shrimp not so much.
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