Recipe: Shrimp Tomatoe Pasta with Pine Nuts

I started with this recipe from My Recipes then made some adjustments after reading how bland it was.  I added tomatoes, garlic and parmesan cheese and it was fantastic.  We love shrimp and the pasta quickly absorbed all the delicious tomatoe cream sauce.  The pine nuts really made this dish interesting with their nutty flavour and subtle crunch.

SHRIMP TOMATOE PASTA WITH PINE NUTS
8 ounces uncooked whole wheat linguini 
12 ounces peeled and deveined medium shrimp
2 tablespoons pine nuts
1 cup 1% low-fat milk, divided
1 tablespoon all-purpose flour
1/2 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
28 ounce can diced tomatoes
2 cloves of minced garlic
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/3 cup finely chopped fresh basil or 2 Tbsp dried basil
1/4 cup torn fresh basil leaves

Bring 4 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes.
While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned, set aside.