Total Time
Prep 30 mins
Cook 0 mins

From Woman's World Magazine 10/30/07

Ingredients Nutrition


  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.
Most Helpful

Two of my favorite things are in this dish.....pesto and shrimp. I wasn't very fond of the squash in this recipe though, so will leave it out next time. Made for Everyday Holiday Tag. :)

Lori Mama September 21, 2010