- 3/4 cup parsley leaves
- 1/2 cup fresh basil leaves
- 2 oil-packed anchovy fillets
- 1 small garlic clove
- 2 tablespoons fresh lemon juice
- 1 tablespoon drained capers
- 3 tablespoons walnuts, toasted
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 8 ounces bellflower shaped pasta, Campanelle
- 1 pound large shrimp, 21-25 per pound, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil, seperated
- 1 small red onion, sliced
- 1/2 medium fennel bulb, sliced
- 1 red bell pepper, sliced
- 4 ounces sugar snap peas
- Combine the parsley, basil, anchovies, garlic, lemon juice, capers, walnuts, olive oil, and salt in a blender; puree.
- Bring an Anolon Accolade 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 nonstick Anolon Accolade 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.