3 tbsp. olive oil
3 c. fresh basil
2 tbsp. lemon juice
1/4 c. extra virgin olive oil
1/2 lb. dry bow tie pasta
1 1/2 lbs. lg. shrimp, shelled & deveined
2 c. frozen peas
2 ripe tomatoes, seeded & diced

Bring 2 large pots and 1 small pot of water to boil. Add 1 tablespoon olive oil to 1 of the large pots. Place 3 cups basil leaves in food processor with 2 tablespoons olive oil. Process until smooth, scrape down sides. Remove to bowl and whisk in lemon juice, extra virgin oil, salt and pepper. Set aside.

Add pasta to boiling water with olive oil, cook until just tender, al dente. While pasta is cooking, place shrimp in other large pot and cook 2 minutes until opaque. Drain and rinse shrimp under cold water. Pat dry. Place peas in small pot of water for a minute to defrost. Drain and rinse under cold water. Pat dry.

Drain pasta well, shaking off any moisture. Combine with shrimp in a large serving bowl. Toss with the basil puree, peas and tomatoes. Adjust seasonings to taste.