| 2 cups | fresh basil leaves, trimmed |
| 1/4 cup | pine nuts |
| 4 cloves | garlic |
| 3/4 teaspoon | salt, divided |
| 1/3 cup + 2-1/2 tbsp. | extra virgin olive oil, divided |
| 1/4 pound | asparagus, trimmed, cut into 1-inch pieces |
| 1 large | red pepper, seeded, cut into bite-size pieces |
| 1 small | yellow squash, cut diagonally into 1/4 inch pieces |
| 1/4 teaspoon | freshly ground black pepper |
| 12 ounces | medium shrimp, peeled/deveined |
| 1/2 box | BARILLA Tri-Color Fiori |
| 4 ounces | mozzarella cheese, chopped |