BUCATINI WITH SHRIMP AND PESTO

THIS RECIPE WAS INSPIRED BY A DISH I HAD TWICE AT FRANNY’S IN BROOKLYN, PASTA WITH PESTO AND SEA BASS.  WHEN I RESEARCHED PESTO IN THE NEW YORK TIMES COOKING APP, I FOUND A DIZZYING NUMBER OF RECIPES.  THE CLASSIC — BASIL, GARLIC, PINE NUTS AND PARMESAN – DIDN’T SEEM APPROPRIATE FOR FISH, SO I CONCOCTED MY OWN VERSION WITH BASIL, PARSLEY, GARLIC, AND LEMON ZEST.  PESTO, IN ITS MANY ITERATIONS, IS THE GREAT SUMMER ALL-PURPOSE SAUCE, WONDERFUL WITH FISH OR GRILLED MEATS OR STEAMED VEGETABLES; IN FACT, PRACTICALLY EVERYTHING SAVE DESSERT.  I URGE YOU TO DEVISE YOUR OWN PESTO USING WHICHEVER FRESH HERBS YOU LIKE.  AND SINCE PESTO KEEPS FOR QUITE A WHILE IN THE FRIDGE AND FREEZES WELL, MAKE A LOT SO YOU CAN KEEP SUMMER ALIVE WELL PAST ITS DUE DATE.
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