| 1/2 box | BARILLA Tri-Color Fiori |
| 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 |
| 4 ounces | mozzarella cheese, chopped |
COMBINE basil, pine nuts, garlic and 1/2 teaspoon salt in a blender or food processor to prepare pesto sauce; mix well. Gradually add 1/3 cup oil, blending until mixture is thick. Set aside.
PREHEAT broiler. Toss vegetables and 2 tablespoons oil in bowl. Arrange vegetables on foil-lined baking sheet or broiler pan; broil 10 to 14 minutes; turning occasionally.
COOK Fiori for 7 minutes in boiling water; drain.
HEAT remaining 1/2 tablespoons olive oil in skillet over medium heat. Sprinkle 1/4 teaspoon salt and pepper on shrimp.
COOK shrimp 3 minutes or until cooked through, stirring occasionally.
MIX together pesto sauce, Fiori, vegetables and shrimp. Transfer to serving bowl; top with cheese.
For spicy flavor, sprinkle with crushed red pepper flakes.