Sunday, June 19, 2016

Tomato Orecchiette with Brie and Basil

Fast, fast, fast! The heat from the pasta melts the cheese. The fresh basil adds the zip. I'm serving this with some quick grilled shrimp, drizzled with Meyer lemon oil and a super-fast pea salad.

Tomato Orecchiette with Brie and Basil

Grilled Shrimp

Cold Pea Salad

12 ounces orecchiette pasta
2 large tomatoes, chopped
4 ounces brie cheese, sliced
1 tablespoon minced garlic
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup fresh basil leaves, sliced

Shrimp - 6 med or 3-4 lg/ per person
Meyer Lemon oil

Pea Salad:
1/2 pound frozen petite peas
3 oz smokehouse almonds, chopped fine
1/2 onion chopped
1/2 c mayonnaise

Cook pasta according to package directions.
Drain and return to pot. 
Add remaining ingredients and stir to combine.

Heat grill.
Peel and clean shrimp - leave the tails on
Toss shrimp with oil, S and P
Grill 5-6 min per side or until shrimp turns pink

Rinse peas in colander under cold water until thawed
Drain and transfer to a large bowl.
Add almonds and onions; mix well. 
Fold mayonnaise and black pepper into pea mixture until evenly coated. 
Cover and refrigerate until serving.

Blue Penguin figured out this week's puzzle.

1 comment:

  1. This may become one of my favorite meals. Very easy to prep.