Pesto Rotini with Shrimp & Summer Squash (aka CSA Cleanout Pasta)

I pick up our CSA share every Monday night on my way home from work. Since I never know exactly what I'll be getting that night, I always plan Monday night's dinner as a kind of clean out night where I use up whatever's left from the previous week's share. You never quite know what you're going to get with these clean out meals and many times it's just not that exciting, but this week's "CSA Cleanout Pasta" turned out to be a hit!

Since that's not exactly the most appetizing recipe name, you can call it:

Pesto Rotini with Shrimp & Summer Squash

Ingredients
For pesto:
4 cloves garlic
1/4 c. slivered almonds
1/2 c. Parmesan cheese
2 c. basil leaves
1/3 c. olive oil

1 Tbsp. olive oil
1 large summer squash
1/2 lb. large shrimp, shelled
4 cups cooked rotini

Method
In a food processor, pulse garlic and almonds until finely chopped. Add Parmesan cheese and pulse until well mixed. Add basil leaves a handful at a time, pulsing a three or four times in between each addition until leaves are finely chopped. Turn food processor on low and slowly drizzle in 1/3 c. olive oil until fully mixed. Reserve 1/3 c. of mixture for this dinner and refrigerate or freeze the remaining.

With a vegetable peeler, cut squash into ribbons (stopping when you reach the seeded core). Heat 1 Tbsp. olive oil over medium heat in a saute pan. Add squash ribbons and pesto. Cook 3-4 minutes until squash is tender. Add shrimp and cook 5-6 minutes until shrimp are pink and cooked through. Remove from heat, add rotini and toss to coat.