Shrimp and Pesto Linguine
- In a large saucepan of boiling salted water, cook pasta until al dente. Drain and reserve.
- Heat 15 mL (1 tbsp.) oil in a large skillet over medium-high heat. Add vegetables and cook until tender-crisp. Reserve.
- In the same skillet, cook shrimp until pinkish.
- Add pesto, vegetables and pasta. Toss all ingredients to combine well.
- Add salt and pepper to taste.
- Sprinkle pasta with lemon juice when serving