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Pesto Pasta Primavera with Shrimp Recipe


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     Pesto Pasta Primavera with Shrimp

Category   Entrees - Maindishes
Sub Category   Kids
Servings   6
Preptime   60 minutes

12 oz long fusilli pasta
2 Tbsp pine nuts
2 Tbsp olive oil
1 lb extra large shrimp peeled abd deveined
1 yellow squash 8 oz halved lengthwise diagonallly cut into 1/4 thick slices
1 container (7oz) pesto about 3/4 of a cup
1 pkg. (8 oz) sugar snap peas thawed
12 oz cherry tomatoes halved about 1 1/2 cups
8 oz bocconcini (smalled mozarella balls) halved
1 cup of fresh basil coarsely chopped
Basil springs

Cook pasta according to package directions drain reserving 1/2 cup of cooking water. Meanwhile heat large deep skillet over medium heat Add pine nuts cook stiring until golden 1-2 minutes Remove nuts from pan reserve
In samme skillet heat olive 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 untill well-coated and heated through Remove from heat stir in tomatoes and bocconcini and basil
Serve sprinkled with pine nuts and garnish with fresh basil springs
Serving Suggestions
Green toased salad

Originally Submitted

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