Pasta is usually not on the top of my list of things to eat, but I do really enjoy it on occasion. Since the Bun comes from an Italian-American family, he loves him some pasta of any sort, and I like to keep it lively with different combinations of ingredients. In the summer, I try to let seasonal vegetables lead the way on “one pot” dishes like this, and with green peas and asparagus, the leading color was green. I also wanted to incorporate some light protein (which I always appreciate with pasta), so I thought about adding chicken, but then thought that shrimp would make for a more interesting, more summer-y addition. Going with Heidi Swanson’s advice to cook by color, I decided on my basic pesto as a sauce for this dish. I kept the list of ingredients simple, for the most part, but if you wanted to bump up the variety of vegetables, I think that a little spinach or kale would be a nice color boost and a texture variation. Serve this with a crisp, cold Pinot Grigio and a simple dessert of fruit, nuts and cheese, and I think you have a perfect summer supper – even on a weeknight.