Pasta with Shrimp and Vegetables

In case you were wondering ... Yes. That's another snowfall. Granted, it's being washed away by the rain now - but how silly is that picture? Someone needs to tell Mother Nature the date. Or bring her sacrifices - maybe a pasta dinner.

This is one of my favorite pasta dishes. It looks a wee bit intense - but do remember:

- you can prep the vegetables ahead of time and throw all together when you serve

- the shrimp goes in with the pasta

- you can change the vegetables easily

- you can eliminate the shrimp

`

It makes a splashy presentation and I bet even Mother Nature's snowy fury would subside after she had some of this.

Think of it as a Pasta Primavera - but for all seasons.

`

Pasta with Shrimp and Vegetables: Serves 6 (or more)

3/4 pound penne pasta

1 lb shrimp (I do like jumbo for this), peeled and deveined

1/2-3/4 cup crumbled feta cheese

4 carrots, cut into matchstick pieces

20 green beans French cut (or ... cough expensive haricot verts)

1 jar marinated sun-dried tomatoes (optional - I like the sweet though)

1/2 cup basil pesto

`

You may prepare the vegetables while the water boils for the pasta or do it ahead of time. Just cook the pasta according to package instructions. Warm a little olive oil and add the characters. Cover and simmer for 8 minutes - until tender. Blanch the green beans - 1 or 2 minutes in boiling water depending on their size. (Sometimes, I actually make the green beans more tender by slicing them in half and taking out the seeds. Sometimes.)

`

About three minutes before the pasta is done, add the shrimp and cook all together. When pasta is done, drain and add all the vegetables. Toss with the feta cheese and the pesto. Season to taste with coarse salt and freshly ground pepper and serve.

`

The tangy cheese, garlicky pesto and sweet vegetables make me want to dance the tarantella through the Italian countryside. A nice thought for a snowy October evening.

If so inclined (truly not obligated!): Tuscan-inspired sirloin tip roast