Instructions: 1) Thaw shrimp. Remove and discard tail fins. Rinse well and towel dry. Place shrimp in a nonreactive bowl along with sun-dried tomato pesto and basil pesto. Stir to coat the shrimp. Set aside.

2. Put water on to boil for the pasta. TIP - We chose a roasted garlic and sun dried tomato dried angel hair pasta that cooks in 2 to 4 minutes. Adjust the directions to allow for your pastas cooking time.

3. Trim the zucchini. Cut lengthwise into 1/4-inch strips. Cut strips lengthwise into thirds; then quarter the lengths (1.5-x1/4-1/3-inch strips). Peel and mince the garlic. Peel and chop the pistachios. Set these three items aside together.

4. Soak sun dried tomatoes in boiling water. When soft, add the lemon juice.

COOKING: 5. Heat a wok. Add oil and rotate pan to warm the oil; use spray if additional oil is needed to coat the bottom of the pan.

6. Add the shrimp to the pan and saute until one side of shrimp turns pink. Meanwhile, transfer zucchini, garlic and nuts to the bowl that held the shrimp and coat the zucchini with the remaining pesto mixture. Add the zucchini and pesto to the wok and continue to saute until the shrimp is done and the zucchini is tender-crisp.

7. Meanwhile, cook the pasta. Drain.

8. Add the sundried tomato and lemon juice mixture to the wok. Stir to combine. Add drained pasta. Toss to combine. Serve at once; top with cheese.

VARIATION: Add lots of freshly ground pepper, red pepper flakes, chives, onion, and yellow summer squash. No pestos. Fresh basil.

REVIEW - We tried this recipe with the variation and lots of olive oil the first time. It was good then but this was better. Instead of fresh basil and oil, this version uses the oil in a pesto. More flavor. The pistachios add depth. Wonderful. 1999 and 2002

Description: "Colorful, quick, zesty saute"

NOTES : Colorful, quick and festive, this zesty dish"s aroma and flavors will make everyone"s mouth water. Quick enough for impromptu meal; ingredients are usually on-hand. A celebration!

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