Pesto Shrimp Pasta with Tomatoes & Olives

Pesto pasta is one of my absolute favorite things. Adding shrimp, pine nuts and and olives makes this dish a satisfying stand-alone meal. You could skip the shrimp to make it vegetarian and it's still delicious. While I recommend making your own basil pesto, you can use store bought in a pinch.

While the toasted pine nuts are optional here, they do add a nice depth of flavor. I usually toast a package of them at 350 on a small rimmed baking sheet until golden brown (10-12 mins), or toast them in a skillet on the stove. They keep well in a sealed container in the fridge for future use!

If I have any fresh fave beans, English peas, or even frozen peas, I sometimes add those in here as well - totally optional. Just add them in right before you add the pesto if you decide to give that a try.

Serves 4, and can be made gluten free if you use your favorite gluten free pasta.