INGREDIENTS

• bellflower shaped pasta
• drained capers
• fresh basil leaves
• fresh lemon juice
• ground black pepper
• Large shrimp
• medium fennel bulb
• oil-packed anchovy fillets
• olive oil
• parsley leaves
• pasta
• red bell pepper
• Salsa Verde
• Salt
• small garlic clove
• small red onion
• sugar snap peas
• walnuts

DIRECTIONS

1. Combine the parsley, basil, anchovies, garlic, lemon juice, capers, walnuts, olive oil, and salt in a blender
2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions
3. Season the shrimp with the salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat
4. 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.