Bow Ties Alle Portofino

Yield: 6 servings

Ingredients

1 pound bow ties (farfalle), cooked according to package directions

1 pound medium fresh shrimp, peeled and deveined OR 1 pound small frozen shrimp, thawed

12 sun dried tomatoes in oil, 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 bunch fresh basil, leaves picked and coarsely chopped

1/4 cup olive oil

Juice of one lemon

Salt (to taste)

Freshly ground pepper (to taste)

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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 together and serve immediately.

Source: National Pasta Association www.ilovepasta.org

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