Fusilli with Scampi, Cranberry Beans, and Peas
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. You won’t find Venetian scampi in this country; substitute good-quality baby shrimp.
- 1 lb. fresh cranberry beans, shelled, or 1 cup dried cranberry beans, soaked overnight
- 1 lb. fresh peas, shelled
- 6 tbsp. extra-virgin olive oil
- 4-5 large scallions, trimmed and chopped
- 1⁄2 lb. fresh scampi or baby shrimp, peeled
- 1 lb. fusilli
- Freshly ground black pepper
- If using fresh beans, bring a medium pot of water to a boil over high heat, add beans, and cook until tender, about 20 minutes. Drain and set aside in a bowl of ice water. If using dried beans, drain soaking liquid, put beans in a medium pot, cover with cold water, and bring to a boil over medium-high heat. Cook until tender, about 50 minutes, drain, and set aside in a bowl of ice water.
- Cook peas in a small pot of salted water over medium heat until just tender, about 10 minutes. Drain and add to beans.
- Meanwhile, heat oil in a large skillet over medium heat, add scallions, and cook until soft, about 5 minutes. Increase heat to medium-high, add scampi, season to taste with salt, and cook, stirring constantly, until scampi turn opaque, 1–2 minutes. Remove skillet from heat. Drain beans and peas, then add to skillet.
- Cook fusilli in a large pot of boiling salted water over high heat until just tender, about 7 minutes. Drain and add to skillet. Cook over medium heat, stirring to mix ingredients well, for 1–2 minutes. Just before serving, season generously with salt and pepper.