This pasta is perfect for summer time. It features shrimp, fresh veggies, feta cheese and whole wheat pasta in a light pesto sauce. It's easy to put together and simply finger-licking good!
On a large skillet, heat the olive oil over medium heat. Add shrimp and cook for about 2 minutes on each side. Remove to a plate and set aside. Add garlic, peas and tomatoes to skillet. Cook for 5 minutes. Add salt and pepper to taste.
Add cooked pasta and shrimp to skillet with vegetables. Add 1/3 cup of the reserved pasta water, the pesto sauce and stir. If you feel like it’s a bit dry, add more pasta water. Add feta cheese and serve.
Making a big batch of homemade pesto and pouring it into an ice cube tray to freeze is super handy! Once the sauce is frozen, remove the cubes from the tray and store them in a ziploc bag in your freezer. Frozen pesto can be a life saver as well as a huge improvement to many dishes. From sandwiches to pasta or chicken dishes, simply grab a cube of pesto, melt into your dish and voila, you have added a fancy homemade touch to your meal in no time.