Bow Ties Alle Portofino
Serves 6
1 pound Bow Ties, Radiatore or other medium pasta shape, uncooked
1 pound medium fresh shrimp, peeled and deveined, or 1 pound small frozen shrimp, thawed
12 sun-dried tomatoes, drained and cut into strips
8 fresh plum tomatoes, cut into small cubes
2 bunches arugula, cleaned and torn into bite-sized pieces
6 sprigs fresh Italian parsley, coarsely chopped
1/2 small bunch fresh basil, leaves picked and coarsely chopped
1/4 cup olive or vegetable oil
Juice of one lemon
Salt and freshly ground black pepper to taste
1 pound medium fresh shrimp, peeled and deveined, or 1 pound small frozen shrimp, thawed
12 sun-dried tomatoes, drained and cut into strips
8 fresh plum tomatoes, cut into small cubes
2 bunches arugula, cleaned and torn into bite-sized pieces
6 sprigs fresh Italian parsley, coarsely chopped
1/2 small bunch fresh basil, leaves picked and coarsely chopped
1/4 cup olive or vegetable oil
Juice of one lemon
Salt and freshly ground black pepper to taste
Cook pasta according to package directions. While pasta is cooking, steam the shrimp until the shrimp are no longer translucent. Put shrimp in mixing bowl. Add sun-dried tomatoes, fresh tomatoes, arugula, parsley and basil.
When pasta is done, drain well and immediately add to the mixing bowl. Add oil, lemon juice and salt and pepper to taste. Toss quickly and very well, and serve immediately.
National Pasta Assoc.
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