Recipe: A Light Summer Pasta Meal... Linguini with Butter, Pecorino, Arugula and Black Pepper, Jumbo Shrimp with Basil and Mint Pesto, Spinach and Pancetta Strata, and Mascarpone Cheesecake with Almond Crust

Hi Everyone!

Watching Giada De Laurentiis cook on her show is very inspiring, she just gets you off your feet and into the kitchen. I have never had one bad recipe from her. They are all yummy! She has such a charming way about her and her expressive mannerisms are delightful!

This meal is a light one, easy to make and perfect for summer. My DH will be surprised when he walks thru the door tonight!

Enjoy! Gina

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LINGUINI WITH BUTTER, PECORINO, ARUGULA AND BLACK PEPPER
Source: Giada De Laurentiis
Servings: 4

Salt
1 pound linguine
1/4 cup (1/2 stick) butter, room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
1 cup coarsely chopped arugula

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

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JUMBO SHRIMP WITH BASIL AND MINT PESTO
Source: Giada De Laurentiis
Servings: 6

FOR THE MINT PESTO:
3/4 cups lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove
1/4 cup olive oil
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
FOR THE SHRIMP:
2 pounds uncooked jumbo shrimp, peeled and de-veined
2 tablespoons extra-virgin olive oil

TO PREPARE THE MINT PESTO:
Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper. Set aside.

TO PREPARE THE SHRIMP:
Toss the shrimp with the 2 tablespoons extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.

Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.

Transfer the shrimp to a platter and serve.

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SPINACH AND PANCETTA STRATA
Source: Giada De Laurentiis
Servings: 6

FOR THE SPINACH MIXTURE:
2 tablespoons olive oil
4 ounces thinly sliced pancetta, coarsely chopped
1 small onion, chopped
1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
FOR THE STRATA:
8 cups cubed Italian bread, from a 1-pound loaf
1/2 cup finely grated Parmesan
3 cups whole milk
10 large eggs

TO PREPARE THE SPINACH MIXTURE:
Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes.

Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes.

Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta; set aside.

TO ASSEMBLE THE STRATA:
Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.

Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F.

Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

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MASCARPONE CHEESECAKE WITH ALMOND CRUST
Source: Giada De Laurentiis
Servings: 12-16

FOR THE CRUST:
1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
FOR THE FILLING:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
FOR THE TOPPING:
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream

TO PREPARE THE CRUST:
Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.

Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan).

Bake the crust until it is set and beginning to brown, about 12 minutes. Cool.

Decrease the oven temperature to 325 degrees F.

TO PREPARE THE FILLING:
Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

TO BAKE:
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.

Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

TO PREPARE THE TOPPING:
Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.