Farfalle Alla Portofino

Published 08/04 2014 04:09PM

Updated 08/04 2014 04:11PM

1 lb. shrimp
12 sun-dried tomatoes, julien cut
3-4 plumb tomatoes, diced
2 bunches of arugula
6 sprigs of parsley (fresh)
1 bunch of fresh basil
1/4 c. olive oil
juice of a fresh lemon
salt and pepper
1 lb. bow tie pasta

In a bowl, combine sun-dried tomatoes, fresh tomatoes, arugula, parsley, basil, shrimp, and half of the olive oil amount. Season with salt and pepper. Add lemon juice and toss all together, and let set for a few minutes. Meanwhile cook pasta. When ready, drain and leave just a little water. Add in to the bowl with the mixture and toss all together. Serve. This dish can be served cold or warm. The sauce doesn't need to be cooked.

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