Tricolor Fusilli With Shrimp And Roasted Peppers

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 large red bell pepper
• 1 large green bell pepper
• 3/4 lb mixed fusilli (egg,spinach and tomato fusilli)
• salt & freshly ground black pepper
• 1/2 cup wine vinegar
• 1 tablespoon dijon mustard
• 1/2 cup olive oil
• 8 ounces small cooked shrimp, shelled and deveined
• 2 -3 tablespoons fresh basil, chopped

Recipe

• 1 char peppers in broiler or over open flame, turning until skins blacken;place in plastic bag and steam 10 minutes.
• 2 remove skin and seeds;rinse and pat dry.
• 3 cut into fisilli-sized strips.
• 4 cook pasta in large pot of rapidly boiling salted water until firm but still tender to bite.
• 5 drain, rinse under cold water and drain;sprinkle with salt and pepper.
• 6 blend vinegar, mustard,salt and pepper in bowl.
• 7 whisk in oil in thin stream.
• 8 add in peppers, fusilli,shrimp and basil;toss well.
• 9 can be made ahead to this point. cover and refrigerate up to 2 days.
• 10 let stand at room temperature 2 hours before serving.