For the salsa verde:
3/4 cup of parsley leaves
1/2 cup of fresh basil leaves
2 oil-packed anchovy fillets
1 small clove garlic
2 tablespoons of fresh lemon juice
1 tablespoon of drained capers
3 tablespoons of walnuts toasted
1/2 cup of olive oil
1/2 teaspoon of salt
For the pasta:
8 ounces of bellflower shaped pasta Campanelle
1 pound of large shrimp 21-25 per pound, peeled and deveined
1/4 teaspoon of salt
1/4 teaspoon of ground black pepper
3 tablespoons of olive oil seperated
1 small red onion sliced
1/2 medium fennel bulb sliced
1 red bell pepper sliced
4 ounces of sugar snap peas
- Combine the parsley, basil, anchovies, garlic, lemon juice, capers, walnuts, olive oil, and salt in a blender; puree.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions; drain.
- Season the shrimp with the salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; add half the shrimp and cook until lightly browned and opaque in the center, about 1 1/2-2 minutes per side. Transfer shrimp to a plate and repeat with 1 tablespoon oil and the remaining shrimp.
- Add the last tablespoon of the oil to the skillet, stir in the onion and cook until just starting to soften, 1-2 minutes. Add the fennel and bell peppers and cook until crisp-tender, 2-3 minutes. Stir in the snap peas and cook until bright green, 1 minute. Add the pasta and cook, tossing, until hot, 1 minute. Remove from the heat and stir in the shrimp and salsa verde. Toss well and serve warm or at room temperature.