This summer, my family decided to take a vacation to Nantucket, which is an island off of Massachusetts. On our first night, we came across a problem: we didn’t have food in our house, but we also didn’t have our car because it was coming on a later ferry. So, my dad, my sister, and I decided to walk down to the local grocery store, which was called Bartlett’s Farm, only a 1.5 mile walk. That ended up not being a good idea, because we had to carry all the groceries back! But, in the store, we had to find a meal that was only a couple of ingredients and didn’t weigh too much. Our idea was pesto pasta with shrimp as the main meal, a cucumber tomato and mozzarella salad as a side, and bread and butter. Since we didn’t go by a recipe, I will put my best description down below. It took us around 30 minutes to make, and we all helped make it, which was one of the most enjoyable parts. Since we were looking for quick and light-weight, we did not make our own pesto, but found fresh-made pesto. You could easily make your own, and it would make it even better. The bread we used was a sourdough bread with rosemary and olive oil. The last thing is that for the salad, it is really measured by eye and by what you want the main vegetable to be. will keep you all posted on any other great food finds in Nantucket. Hope you enjoy!
Pesto Pasta with Grilled Shrimp
Ingredients:
- Pesto
- Pasta (shape of your choice, we used penne)
- Shrimp
- Basil
Directions
- Place the deveined shrimp in a bowl and incorporate pesto into it until they are lightly covered. Let marinate while the water boils for the pasta.
- Cook pasta according to the directions on the package/
- While the pasta cooks, grill the shrimp until cooked, or when they turn white.
- Drain the pasta, and put in a bowl with the shrimp.
- Add more pesto, if you would like, and garnish with basil.
- Enjoy!
Cucumber Tomato and Mozzarella SaladÂ
Ingredients
- 1 cucumber, 1/2 peeled, 1/2 not peeled, seeded and quartered
- 2-3 beefsteak tomatoes, depending on the size you got, diced
- 7-8 mozzarella balls, quartered
- a chiffonade of basil, to taste
- olive oil, to taste
- salt and pepper, to taste
Directions
- Gently combine the cucumbers, tomatoes, and mozzarella in a bowl.
- Add in a drizzle of olive oil, as well as salt and pepper.
- Garnish with basil
- Enjoy!