Ingredients
2cupsfresh basil leaves,packed
½cupparsley leaves,slightly packed, or more basil
⅓cupparmesan cheese,finely shredded
2tbsppine nuts,toasted, or untoasted
1garlic clove,peeled
salt and freshly ground black pepper
6tbspolive oil
10ozdry linguine pasta
1lbasparagus,*
1lblarge shrimp,peeled, deveined
1tbspolive oil
1tbsplemon juice,fresh
Preparation
To a food processor, add the basil, parsley, parmesan, pine nuts, garlic, and season with salt and pepper to taste or use ½ teaspoon of salt and ¼ teaspoon of pepper.
Pulse until finely chopped, then with the processor running slowly, pour in olive oil and let run several seconds until it’s well combined and smooth.
Boil the pasta in salted water according to the directions on the package. Reserve ⅓ cup of the pasta water before draining.
Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat.
Add the shrimp, season with salt and pepper, and cook for about 3 to 4 minutes, tossing occasionally until opaque throughout and outsides are pink.
Pour the lemon juice over the shrimp, and toss.
Add the pasta and asparagus to the pan with the shrimp, and toss while seasoning with salt and pepper to taste.
Let it cool for 1 minute, and add the pesto.
Toss to coat. Thin with reserved pasta water, as desired.
Serve immediately, and enjoy!
