SHRIMP AND ARTICHOKE PASTA SALAD WITH PINE NUTS
9 ounces artichoke hearts, quartered
2/3 pound shrimp, cooked, peeled
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh chives, chopped
1 whole egg yolk
1 tablespoon shallots, minced
1/2 cup canola oil
pepper, to taste
1/2 pound pasta shells, cooked
1/4 cup sunflower seeds
Place artichoke hearts and shrimp in large bowl.
Combine vinegar, mustard, chives, egg yok and shallots in food
processor or blender. Puree. Gradually add oil in a thin stream
while machine is running. Season to taste with pepper.
Add cooked pasta to shrimp and artichokes. Pour dressing mixture
over pasta, shrimp and artichokes and mix gently but thoroughly.
Cover and refrigerate at least 3 hours.
Stir in sunflower seeds just before serving.