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

Instructions

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.