Pasta Tossed With Shrimp, Vegetables, And Pesto

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1 1/2 cups diagonally sliced snow peas

1 1/2 cups julienne-cut yellow squash

2 teaspoons olive oil

3/4 pound large shrimp, peeled and deveined

1/2 cup fat-free, less-sodium chicken broth

4 cups hot cooked farfalle (about 3 cups uncooked bow tie pasta)

1 1/2 cups cherry tomatoes, halved

1/4 cup (1 ounce) crumbled feta cheese

1/4 cup Classic Pesto

1 tablespoon lemon juice

1/2 teaspoon salt

1/8 teaspoon black pepper

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