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Fusilli with Shrimp and Peas

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This fresh-tasting dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells. Any leafy green, such as spinach or arugula, can be substituted for the watercress.

Source: Everyday Food, March/April 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

When slicing scallions, remember to keep the green and white parts separate: The white pieces get sauteed with the garlic; the green are sprinkled in just before serving.

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Reviews

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How would you rate this recipe?
  • stellasnap
    16 MAR, 2010
    Light and fresh tasting, a great springtime dish. I used arugula instead of watercress, and added some freshly grated parmesan before tossing. I had seconds!
    Reply
  • wendyaustin
    14 DEC, 2008
    Delicious! I have made it numerous times and sometimes with added scallops.
    Reply

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