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Tuesday, October 1, 2013

Pappardelle with Shrimp, Tomatoes, Arugula and Pesto

One of my favorite go to recipes.

  • 8 ounces Lemon Pappardelle package from Trader Joe's
  • 3 quarts boiling water
  • 1-2 tbsp salt; water should taste like sea water
  • 1-2 tbsp shallot chopped
  • 12 large prawns peeled and deveined
  • 2 large roma tomatoes diced
  • 2 tbsp olive oil extra virgin
  • 3 tbsp pesto, jarred from Trader Joe's
  • 1 tsp sumac ground
  • 3 large handfuls arugula
  • freshly ground black pepper to taste
  • kosher salt to taste
  • 1 cup pasta water as needed to make pasta creamy

Place a large 4 quart pot filled with 3 quarts of water on the stove and bring to a boil.

Finely chop the shallot, dice the tomatoes, peel and devein the shrimp. Measure the Sumac into a tiny bowl. Dry the shrimp with paper towels.

Add the salt and pappardelle and set timer for 8 minutes.

Heat the 2 tbsp. olive oil until shimmery and add the shallots. Saute for about 30 seconds and add the shrimp. Sprinkle the shrimp with the Sumac evenly and salt and pepper to taste using the kosher salt and freshly ground pepper. Saute until the shrimp is pink, 2 or 3 minutes, add the tomatoes and a little more salt and pepper. Mix around until tomatoes begin to wilt and turn off the burner and remove skillet from heat.

When the timer goes off drain the pasta into a colander and then put it back into the pasta pot. Mix in the 3 tablespoons of pesto and enough of the pasta water to make it loose and creamy.

Pour in the shrimp mixture and mix in well being careful not to break up the pasta too much. Mix in the arugula and cover with the lid. Let it sit for 4 minutes and serve.

Farfalle Salad with Tomatoes, Peppers, Cucumber, Arugula and Feta

Sorry I don't have a photo of this. It is delicious and I make it quite a bit during the summer months.

I hope you all enjoy it as much as we do.

Dressing:

  • 1 med. lemon, juice and zest
  • 2-3 T. meyer lemon olive oil or very good extra virgin olive oil if you don't have access to the meyer lemon olive oil.
  • Chopped fresh dill, to taste (I used 3 sprigs)
  • Salt and pepper to taste

Salad:

  • 1 cup Farfalle, uncooked
  • 3 whole bay leaves for pasta water.
  • 1 T. Salt for the pasta water.
  • 1 Persian Cucumber, diced (about a cup)
  • 1 cup cherry or grape tomatoes (measure before slicing), sliced in half or equivalent regular tomatoes.
  • 3/4 cup diced sweet peppers, about 1 medium pepper
  • 2 large handfuls Baby Arugula
  • 2 oz. Sheep's milk feta or to taste, crumbled
  • Course Kosher salt to finish

Cook Farfalle until just al dente in plenty of boiling, salted water to which the bay leaves have been added.

Drain, carefully pick out bay leaves and immediately add hot pasta to dressing, mixing thoroughly.

While pasta is cooking make the dressing.

In a large bowl whisk together lemon juice, zest, olive oil and fresh, chopped dill with salt and pepper to taste.

When pasta has cooled mix in the rest of the ingredients and serve.

Makes 5–6 servings.