Mini Farfalle with Pesto, Summer Vegetables and Shrimp
This is one of those dishes that’s perfect for this sticky weather we’re having, as it is not a heavy pasta dish and is great served hot, cold or room temperature. And if you’re like me, you make enough so that you can eat it hot the first meal and then just grab it out of the fridge for subsequent meals…or snacks! *smile*
Use home-made or store-bought pesto, and toss with a pound of cooked pasta, 1-2 lbs of cooked shrimp, and the steamed vegetables of your choice. I usually use carrots (about 8), Zucchini (4) and Green Beans (1 lb.) Add in some of the pasta cooking water until it’s nice and moist and the pesto has covered everything. Taste and season with salt, pepper and romano cheese, if desired.
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