SHRIMP AND ARTICHOKE PASTA SALAD WITH PINE NUTS
9 ounces artichoke hearts -- quartered
2/3 pound shrimp, cooked -- peeled
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh chives -- chopped
1 whole egg yolk
1 tablespoon shallots -- minced
1/2 cup canola oil
pepper -- to taste
1/2 pound pasta shells -- cooked
1/4 cup pine nuts
Place artichoke hearts and shrimp in large bowl.
Combine vinegar, mustard, chives, egg yolk and shallots in food processor
or blender. Puree.. Gradually add oil in a thin stream while machine is
running. Season to taste with pepper.
Add cooked pasta to shrimp and artichokes. Pour dressing mixture over
pasta, shrimp and artichokes and mix gently but thoroughly. Cover and
refrigerate at least 3 hours. (Can be made up to one day ahead to this
point).
Stir in sunflower seeds just before serving.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
