Pesto Pasta Primavera With Shrimp
photo by Lori Mama
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
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
- 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.
- 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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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!