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Salads | |
| Kosher salt 1 pound campanelle pasta 1/2 cup extra-virgin olive oil 1/3 cup champagne vinegar 1/4 cup mascarpone, at room temperature 2 tablespoons Dijon mustard 1 pound jumbo (21/25 count) peeled and cooked shrimp, cut in half 1 cup grated Parmesan 1 cup frozen peas, thawed 1 cup sweet peppadew peppers, thinly sliced 1 bulb fennel, thinly sliced 1/2 cup chopped fresh basil 1/2 cup chopped fresh dill | |
| Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly. In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold. | |
Unrated | |
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