Pasta Salsa Verde with Shrimp - Circulon
INGREDIENTS
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Salsa Verde
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3/4 cup parsley leaves
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1/2 cup fresh basil leaves
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2 oil-packed anchovy fillets
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1 small clove garlic
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2 tablespoons fresh lemon juice
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1 tablespoon drained capers
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3 tablespoons walnuts toasted
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1/2 cup olive oil
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1/2 teaspoon salt
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Pasta
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8 ounces bellflower shaped pasta Campanelle
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1 pound large shrimp 21-25 per pound, peeled and deveined
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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3 tablespoons olive oil seperated
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1 small red onion sliced
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1/2 medium fennel bulb sliced
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1 red bell pepper sliced
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4 ounces sugar snap peas
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