Pasta Salsa Verde with Shrimp

For the salsa verde:

3/4 cup of parsley leaves

1/2 cup of fresh basil leaves

2 oil-packed anchovy fillets

1 small clove garlic

2 tablespoons of fresh lemon juice

1 tablespoon of drained capers

3 tablespoons of walnuts toasted

1/2 cup of olive oil

1/2 teaspoon of salt

For the pasta:

8 ounces of bellflower shaped pasta Campanelle

1 pound of large shrimp 21-25 per pound, peeled and deveined

1/4 teaspoon of salt

1/4 teaspoon of ground black pepper

3 tablespoons of olive oil seperated

1 small red onion sliced

1/2 medium fennel bulb sliced

1 red bell pepper sliced

4 ounces of sugar snap peas

1. Combine the parsley, basil, anchovies, garlic, lemon juice, capers, walnuts, olive oil, and salt in a blender; puree.
2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions; drain.
3. Season the shrimp with the salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; add half the shrimp and cook until lightly browned and opaque in the center, about 1 1/2-2 minutes per side. Transfer shrimp to a plate and repeat with 1 tablespoon oil and the remaining shrimp.
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.