Pancetta Shrimp And Pesto Penne

• 8 large shrimp, peeled and deveined (tails left on)
• 1 lemon (you'll need half the juice of the lemon, plus 2 teaspoons grated lemon peel)
• salt & freshly ground black pepper
• 8 sage leaves
• 8 slices pancetta
• 1/2 cup extra virgin olive oil, plus more for drizzling
• 1 lb penne pasta
• 1 cup fresh basil leaf, packed
• 1/4 cup fresh mint leaves, packed
• 1/4 cup flat leaf parsley, chopped
• 1/4 cup fresh tarragon leaves, packed
• 1/4 cup pine nuts, toasted
• 1/2 cup parmigiano-reggiano cheese, freshly grated
• 1 cup frozen peas, thawed

1. Preheat an outdoor grill or grill pan to medium-high. Toss the shrimp with the lemon juice; season with salt and pepper. Place one sage leaf in each shrimp cavity, where it was deveined, then wrap a slice of pancetta around the shrimp; secure with a toothpick. Drizzle with some olive oil and set aside.
2. Bring a large pot of water to a boil, and cook the penne according to package directions. Drain.
3. While pasta cooks, in a food processor pulse the 2 whole garlic cloves, lemon peel, basil, mint, parsley, tarragon, and pine nuts. Pour in the 1/2 cup olive oil in a steady stream.
4. Transfer the food processor mixture to a serving dish; stir in the cheese. Season to taste with salt and pepper. Add peas and pasta and toss to combine.
5. Grill the shrimp until pink, about 4 minutes on each side. Serve 2 shrimp on each plate with some pesto penne.

shrimp, lemon, salt, sage, pancetta, extra virgin olive oil, penne pasta, fresh basil leaf, mint, flat leaf parsley, tarragon, pine nuts, parmigianoreggiano cheese, frozen peas

Taken from www.food.com/recipe/pancetta-shrimp-and-pesto-penne-237564 (may not work)