Pecan Pesto Shrimp Primavera

Chock full of veggies and loaded with herby flavorful pesto, this dish is nourishing yet light at the same time. It won accolades at our son's home as 'California Healthy'!

Pesto:

3/4 cup pecans

3.5 oz fresh basil leaves

3 cloves garlic, peeled

1/3 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

Juice 1/2 lemon

1 red bell pepper, sliced

1 zucchini, sliced half moon

1 yellow summer squash, sliced half moon

1 bag snow peas

1 bunch asparagus

1 broccoli crown

1 lb favorite pasta shape, I used Lumaconi

1-1/2 lb peeled, deveined large shrimp, 20-24/lb

1 pint grape tomatoes, halved lengthwise

Parmesan cheese for garnish

Cut stems from broccoli into bite sized pieces and set aside. Cut crown into small flowerets. Set aside flowerets in a bowl.

If asparagus is large, trim an inch off the end and then peel the lower half of each stalk.  Cut the lower half of each stalk into 3/4-inch pieces and set aside with broccoli stems. Set aside the asparagus tips with the broccoli flowerets.

Pesto:

Toast the pecans in a dry pan for about 3-5 minutes, stirring often so they do not burn. Coarsely chop the pecans and tip into a small food processor with the garlic. Pulse to form a fine meal, but not a paste. Add the basil, cheese, oil, and basil. Process until you have a smooth pesto, scraping the processor down every once in a while.

Bring a large pot of water to a boil with about a tablespoon of kosher salt for the pasta.

Sauté the pepper, broccoli stalks, peeled asparagus stalk bottoms and snow peas in a large skillet in a dash of olive oil and butter.  Cook for only about five minutes so everything remains crisp tender. Remove veggies to a bowl.

In same pan, add the squashes and just a slight dash olive oil. Sauté over medium high heat for another 5 minutes, stirring every minute or so. You want to brown the outer edges of the squashes, but not soften them much at all. Remove squashes to bowl with other veggies.

Cook pasta in the boiling water until just about a minute or so be for al dente. Add the broccoli crowns and asparagus tips.  Cook for about 30-45 seconds. Now add the shrimp and cook about another 30-45 seconds, or until just about pink. Don’t overcook the shrimp; they will continue to cook as you drain and sauce the pasta.

Reserve 1/2 cup pasta cooking water and drain in a colander.  Return pasta mixture to the pot and add the reserved veggies, tomatoes and the pesto. Toss gently to mix well. Add only enough pasta cooking water to achieve a bright glaze.

Serve garnished with Parmesan cheese.  Serves 4.