Pesto Pasta Primavera with Shrimp Recipe

Popular Categories

Ingredients

	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


Instructions


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 10/22/2007

0 Out of 5 from 0 reviews

You can add this Pesto Pasta Primavera with Shrimp recipe to your own private DesktopCookbook.

Popular Categories



	Contact Us \| Help \| About Us Copyright Complaints \| Advertise with Us \| Privacy Policy \| Terms of Use Copyright © 2002 - 2020 DesktopCookbook. All rights reserved. Site Owned by Integrated Sales Resources, LLC.