- 6 tablespoons olive oil
- 2 garlic cloves, minced
- 2 ounces pignoli nuts (pine nuts)
- 1 pound elbow or shell pasta
- 3 cups boiled shrimp, peeled and deveined
- 1 red pimiento, cut into thin strips
- 6 black olives, pitted and coarsely chopped
- 1 tablespoon chopped fresh parsley
- 2 tablespoons red wine vinegar
- Salt and fresh ground black pepper
- Heat the olive oil in a skillet; add the garlic, pignoli nuts and cook, stirring, over low heat until the garlic turns translucent and pine nuts golden, about five minutes. Transfer to a large bowl and cool. Cook the pasta in a large pot of lightly salted boiling water rapidly until al dente (firm to the bite), 8 to 10 minutes. Drain and add to the bowl with the garlic and nuts. Toss gently to coat. Add the boiled shrimp, pimiento strips, black olives, parsley and red wine vinegar. Turn with two large spoons to blend. Season with salt and plenty of freshly ground pepper. Cover and chill in refrigerator for at least two hours before serving.
- This recipe can be made the night before and actually tastes better because the flavors blend together quite well.
- To accompany the salad, you might want to try the 1999 Geyser Peak Sauvignon Blanc Sonoma County ($9.00). It offers flavors of grapefruit and lime and has a nice fresh finish. If a red is more to your liking, try the 1998 Terr del Cedro Sangiovese di Romagna ($10.00). This is a reasonably priced, light-bodied red with light plum and berry flavors. It goes really well with this cold salad.
- Whatever you do, get out of the house, breathe the air, smell the flowers and enjoy.