There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy.
Italian Salsa verde is served with seafood, fish or meat as well as pasta. The Mexican salsa verde, or green sauce, is made with tomatillos.
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
Combine the parsley, basil, anchovies, garlic, lemon juice, capers, walnuts, olive oil, and salt in a blender
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions
Season the shrimp with the salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat
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.
