Ingredients:
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Directions:
Crack the peppercorns under the blade of a large knife. In a large nonaluminum saucepan, combine the peppercorns, onion, thyme, bay leaves, vinegar, whine and 8 cups of cold water. Bring to a boil, partially covered, over high heat. Reduce the heat to medium-high; simmer the poaching liquid for 15 minutes.
Meanwhile, in a large pot of boiling water, cook the pasta until al dente according to package directions. Drain, rinse under cold running water, and drain again. Set aside.
Add the shrimp to the poaching liquid and cook until just opaque, about 5 minutes. Reserving the poaching liquid, transfer the shrimp to a plate and set aside to cool.
Place the spinach in a strainer, then dip the strainer into the poaching liquid just long enough to wilt the spinach. Set the spinach aside to cool. (Reserve the poaching liquid for another use or discard).
Squeeze the spinach to remove excess moisture and transfer to a food processor or blender. Add the garlic, basil, Parmesan, and olive oil to the spinach, and purée.
In a large bowl, combine the pasta, pesto, salt and pepper, and toss to combine. Add half the spinach pesto and toss well. Divide the pasta mixture among 4 bowls and top with the shrimp. Serve with the remaining spinach pesto on the side. |
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