Ingredients
- 3 capellini
- 2 pepper (red)
- 1 worcestershire
- 1,500 gr snow peas
- 250 gr shrimp (jumbo)
- 120 ml milk
- 120 ml whipping cream
- 30 ml pesto sauce
- 28 gr butter
- 16 gr flour
- 16 gr paresan cheese (grated)
- 8 gr garlic (minced)
- 6 gr salt
- 6 gr pepper (white)
- 3 gr parsley
In a saucepan over medium heat, melt butter, stir in flour and cookfor a few minutes until golden.
Add milk and cream, bring to a gentlesimmer and continue to stir until thickened.
Add pesto, parsley,garlic, parmesan, salt, pepper, worcestershire and tabasco, and stiruntil blended.
Reduce heat and keep warm, stirring occasionally.
Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, oruntil al dente). At the same time, poach the pepper, snowpeas andshrimp in another pot of boiling water ( 2 or 3 minutes, or until justheated through).
Drain the pasta, mix it with the sauce and portion itinto heated individual serving bowls. Garnish each portion withshrimp and vegetables, and serve immediately.
