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Ingredients

1 1/2 lbs. Penne Rigati Pasta, cooked "al dente"
1 1/2 tsp. Olive oil
1/3 tsp.Garlic, fresh, minced
1/2 tsp. Shallot, minced
1/4 cupSundried tomatoes, cut into strips
1/2 cup Green and Red peppers, fine dice
1/4 cup Mushrooms, finely diced
1/4 cup Tomatoes, fresh, diced
2/3 cup Shrimp, small, peeled and deveined
1 cup Bechamel Sauce (recipe follows)
1/4 cup Pesto (recipe follows)
5 each Basil leaves, minced
1/2 tsp. Chives, minced
2 tsp. Pinenuts, toasted
1/2 cup Parmesan cheese, shredded
6 Fresh basil sprigs
Salt to taste
Fresh ground black pepper to taste

Method
Cook penne pasta al dente ("with bite," cooked through but still firm). Rinse pasta and cool. Prepare Bechamel Sauce and Pesto. In a large saute pan, heat olive oil over low heat. Add sundried tomato, diced red and green peppers, garlic, shallot and mushroom. Saute briefly, then add shrimp and diced tomatoes, cook until shrimp becomes opaque. and grilled chicken strips.

Add Bechamel Sauce and Pesto to pan and stir to combine all ingredients. Season with salt and fresh ground pepper. Heat pasta in water and drain thoroughly (this step is important, as any additional liquid will affect the flavor and consistency of the finished dish).

Add well-drained pasta to saute pan. Allow pasta to heat thoroughly, reducing heat to avoid scorching. Stir in chives, basil and pinenuts. Portion into heated pasta bowls, top with Parmesan cheese and garnish with fresh basil sprigs. Serve immediately.

Makes 4-6 servings

Bechamel Sauce
Ingredients

1/2 cup Onion, diced
4 T. Butter
6 T. Flour
2 cup Milk
3/4 cup Chicken or veal stock
1/4 cup Cream
Pinch of Nutmeg
Salt to taste
Fresh ground black pepper to taste

Method
Melt butter in a saute pan. Add onion and sauté until translucent. Stir in flour until well incorporated. Add milk, stock and nutmeg, whisk. Bring to a simmer. Reduce heat and simmer for 25 minutes. Season with salt and pepper. Strain and reserve.

Makes 3 cups

Pesto
Ingredients

3 cups Basil leaves, fresh, stems removed
2 tsp. Garlic, chopped
3 oz.Olive oil
1/4 cup Pinenuts, toasted
1/4 cup Parmesan cheese, grated

Method
Place ingredients in a food processor. Pulse to chop basil leaves and pinenuts. Continue to mix in a food processor to blend flavors. Check for proper seasoning and adjust if necessary.

Makes 1 cup

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