Pesto Pasta Primavera With Shrimp

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 12 ounces long fusilli
• 2 tablespoons pine nuts
• 2 tablespoons olive oil
• 1 lb shrimp, preferably extra-large, peeled and deveined
• 8 ounces yellow squash, halved lengthwise, diagonally cut into 1/4-inch-thick slices
• 1 (7 ounce) container pesto sauce, about 3/4 cup
• 1 (8 ounce) package frozen sugar snap peas, thawed
• 12 ounces cherry tomatoes, halved, about 1-1/2 cups
• 8 ounces bocconcini, halved (small mozzarella balls)
• 1 cup fresh basil, coarsely chopped

Recipe

• 1 cook pasta according to package directions; drain, reserving 1/2 cup cooking water. meanwhile, heat large, deep skillet over medium heat. add pine nuts; cook, stirring, until just golden, 1-2 minutes. remove nuts from pan; reserve.
• 2 in same skillet, heat oil. add shrimp; cook, stirring, until just turning pink, 1-2 minutes. add squash; cook until slightly softened, 2-3 minutes. add reserved cooking water and pesto, then snap peas and pasta; gently toss until well-coated and heated through. remove from heat; stir in tomatoes, bocconcini and basil. serve sprinkled with pine nuts.