Pesto Pasta Primavera With Shrimp |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Woman's World Magazine 10/30/07 Ingredients:
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 |
Directions:
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.
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