I had a bunch of homemade pesto leftover as well as some ugly tomatoes. These tomatoes were left too long on the vine during our cold spell. So, I sauteed garlic, chopped tomatoes, chopped red hot cherry peppers together until the juices ran. Then I added half lb of rock shrimp and simmered until the shrimps cooked through. Tossed this with the pasta and pesto and it was great. Next time, I will save some pasta cooking water to toss with the pesto pasta because it was a little dry. There was some juice from the tomato shrimp sauce but it could have used more.