- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 to 8 servings
Ingredients
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
Directions
- 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.
My Private Notes
Show:
Giada Entertains
Episode:
Big Game Bar Hop
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