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Centro's Farfalle with Rock Shrimp and Peas

1 lb. farfalle (bow tie) pasta
1 t. olive oil
1 bulb fennel, diced small
2 shallots, minced
2 cloves garlic, minced
8 oz. rock shrimp
1 C. white wine
1 C. fresh or frozen peas
3 C. pea tendrils, beet greens or fresh spinach
2 T. mascarpone cheese
salt and pepper, to taste
fresh tarragon leaves, for garnish

Cook the pasta in boiling, salted water until al dente. Drain, reserving a little pasta cooking water. In a 2-quart saucepan, heat the olive oil. Saute fennel, shallots and garlic until tender. Add the shrimp, and cook 2-3 minutes.

Add the white wine, and simmer until the liquid is reduced by half. Add the peas, pea tendrils (or other greens) and mascarpone. Salt and pepper to taste.

Add the pasta and toss thoroughly. You may need to adjust the sauce consistency by adding a little of the pasta cooking water. Garnish with fresh tarragon leaves.

Makes 4 servings.

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