Fusilli Primavera With shrimp

• 1/2 pound thin string beans
• 6 ounces baby carrots, peeled
• 15 asparagus tips
• 12 ounces medium shrimp, peeled and deveined
• 10 ounces cherry tomatoes, halved if large
• 1 yellow bell pepper, seeded and sliced
• 6 large radishes, sliced
• 1 pound fusilli pasta
• 1/4 cup chopped fresh parsley
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

1. Heat a saucepan of lightly salted water to boiling.
2. Add the string beans and cook for about 5 minutes.
3. Remove.
4. Place in a bowl of ice water to cool.
5. In the same boiling water, cook the carrots for about 5 minutes; cool as for the string beans.
6. Add the asparagus tips to the same boiling water and cook for about 3 minutes.
7. Cool, as for the other vegetables.
8. In about 1 cup lightly salted boiling water, cook the shrimp until pink, about 3 minutes.
9. Remove from water and cool.
10. Boil the pasta in salted water as the package directs for al dente.
11. Reserve about 1 cup of the pasta cooking water; drain pasta.
12. Cool and place in a serving bowl.
13. Add the cooked vegetables; the raw tomatoes, bell pepper and radishes; and the shrimp.
14. Sprinkle with parsley and olive oil and season with salt and pepper.
15. Toss.
16. Add a little pasta cooking water and toss again.
17. Adjust seasoning as necessary.

thin string beans, baby carrots, shrimp, tomatoes, yellow bell pepper, radishes, pasta, parsley, extra virgin olive oil, salt

Taken from cooking.nytimes.com/recipes/9017 (may not work)