Faster-than-Fast Shrimp Fusilli

In a large pot of boiling salted water, cook pasta for 10 min or until almost tender. Add vegetables and cook for 1 min. Drain and return to pot.

Meanwhile, in microwave on Medium-High (70%) power or in a saucepan over medium heat, heat 2-1/4 cups (550 mL) of the Milk until steaming. Whisk flour into remaining cold Milk.

Add hot Milk to pasta and vegetables in pot; gradually stir in flour mixture. Cook over medium-high heat, stirring, for about 4 min or until starting to thicken. Stir in shrimp and pesto; cook, stirring, for 1 min or until shrimp are hot and sauce is thickened. Season to taste with salt, pepper and lemon juice (if using).

You can use 3 cups (750 mL) chopped cooked chicken in place of the shrimp to vary the flavour.

Use whole wheat pasta if you prefer, adjusting the cooking time according to package directions. If your family isn’t used to whole wheat pasta, start to introduce it gradually by using half regular and half whole wheat.

For the Adventurous: Sauté 1 sliced fennel bulb in butter in a skillet over medium-high heat for about 5 min or until tender. Add with the shrimp and serve pasta sprinkled with chopped fresh fennel fronds or tarragon.