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Ingredients

• 8 jumbo shrimp, peeled and deveined (tails left on)
• Juice of 1 lemon plus 2 teaspoons grated lemon peel
• Salt and freshly ground pepper
• 8 sage leaves
• 8 slices pancetta
• 1 cup extra virgin olive oil (EVOO), plus more for drizzling
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, 2 whole and 1 smashed and grated
• 2 teaspoons anchovy paste
• 1 teaspoon Dijon mustard
• 3-4 dashes hot pepper sauce
• ;1 pound penne pasta
• 1 cup packed fresh basil leaves
• 1/4 cup packed fresh mint leaves
• 1/4 cup chopped flat leaf parsley (a couple of palmfuls)
• 1/4 cup packed fresh tarragon leaves
• 1/4 cup pine nuts, toasted
• 1/2 cup freshly grated Parmigiano Reggiano cheese (a couple of generous handfuls)
• 1 cup frozen peas, thawed
• 2 romaine lettuce hearts, halved
• 1/2 cup sliced almonds, toasted

Description

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