Pappardelle with Shrimp and Olives

By alva

Ingredients

• 1 tablespoon olive oil
• 4 pieces whole pancetta
• 1/2 cup white onion, chopped
• 9 large 21/25 tiger prawn shrimps cleaned, peeled and de veined
• 10 mussels
• 1 cup bell pepper, sliced
• 1/4 cup white wine
• 1/2 cup basil pesto, store made
• 1/4 cup black olives, pitted and cut in half
• 1 tablespoon fresh oregano, finely chopped
• 2 tablespoons fresh chopped basil
• salt and pepper to taste
• 1/2 cup Parmesan cheese grated
• 1 pound fresh pappardelle pasta, blanched and refreshed

Preparation

Step 1

1.In a large pot of boiling salted water add the pasta and cook until desired doneness. One minute is usually perfect for fresh pasta. Drain pasta and drizzle with olive oil to coat evenly.
2.In a large sauté pan set over medium heat cook pancetta until golden brown. Remove the bacon from pan and drain on paper towels. Remove excess bacon fat from pan.
3.In the same sauté pan set over medium high heat add olive oil and heat. and white onions, cook until golden brown. Add the shrimp, mussels and bell pepper, and sauté until shrimp just turns pink.
4.Deglaze with white wine and add the pesto, olives and blanched pasta.
5.Crumble in the pancetta and toss to coat. Season with salt and pepper. Sprinkle with fresh herbs and the cheese.