Saffron Shrimp & Roasted Pepper Cascatelli

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Line a sheet pan with foil. Transfer the mushroom pieces to one side of the foil. Transfer the diced pepper to the other side of the foil. Drizzle with olive oil and season with salt and pepper. Keeping the mushrooms and peppers separate, toss to coat and arrange in an even layer. Roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the saffron and 2 tablespoons of warm water. Set aside to steep (or bloom) at least 10 minutes.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the sliced white bottoms of the scallions, chopped garlic, tomato paste, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

Transfer the roasted mushrooms to a large bowl. Add the vinegar and a drizzle of olive oil; season with salt and pepper. Stir to coat. Add the arugula and pistachios; toss to combine. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, add the cooked shrimp, roasted pepper, bloomed saffron (including the liquid), butter, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta with the salad on the side. Garnish the salad with the parmesan. Garnish the pasta with the sliced green tops of the scallions. Enjoy!