Mango Shrimp Pasta with Bell Pepper Trio
Mango Shrimp Pasta with Bell Pepper Trio
Directions
- Cook pasta in boiling salted water until al dente. Strain. Rinse with cold water and chill.
- In large chilled mixing bowl, combine pasta, mango salsa, bell pepper trio, cilantro, lime juice and olive oil. Adjust seasoning with salt and cracked black pepper.
- Place in to chilled pasta plates and garnish with lime wedge.
Ingredients
- 1 lb Bell Pepper Trio, diced
- 4 oz Peak Fresh Produce® Cilantro, chopped
- 3 oz Piancone® Oil, Olive, Extra Virgin
- 1 lb Assoluti® Pasta, Bow Tie Farfalle, cooked
- 1 lime(s), wedges
- 3 each lime, juice
- 1 lb mango salsa
- salt and pepper, to taste
- 1 lb Bay Winds® Shrimp, cooked, 26/30
Chef Paul Murtagh - Corporate Chef, Performance Foodservice - Maryland
