Credit: Pesto- My own recipe
Pasta w/ Pesto- Cooking Light April 2017 Magazine
Total: 50 min
Active: 40 min
Yield: 4 servings
3 cups packed fresh baby spinach
1/2 teaspoons fresh lemon juice
½ teaspoon kosher salt
½ teaspoon black pepper
1/3 cup Parmesan cheese grated
1 garlic clove, chopped
1/4-1/2 cup extra-virgin olive oil
8 oz. uncooked whole-wheat penne pasta (We used veggie whole-wheat penne)
1 lb. fresh asparagus, cut into 2-in pieces
1 tablespoon olive oil
1 tablespoon unsalted butter
1 lb. large fresh shrimp, peeled and deveined
¼ teaspoon ground red pepper
¼ teaspoon black pepper
1 cup halved multicolored grape tomatoes
¼ teaspoon kosher salt
To prepare pesto, mix all ingredients in a food processor except olive oil. Start the food processor and slowly drizzle the olive oil in until you get a pesto consistency you are looking for.
To prepare pasta, return water in pan to a boil. Add pasta; cook according to package directions, adding asparagus during last 5 minutes of cooking. Drain in a colander over a bowl, reserving ¾ cup cooking liquid.
Heat 1 tablespoon oil and butter in a large skillet over medium-high until butter melts. Sprinkle shrimp with red pepper and ¼ teaspoon black pepper. Add shrimp to pan; cook 1 to 2 minutes on each side or until done. Remove shrimp from pan.
Add pasta mixture and reserved ¾ cup cooking liquid to pan; cook 1 minute. Stir in remaining 6 tablespoons pesto, shrimp, grape tomatoes, and ¼ teaspoon salt. Divide pasta mixture evenly among 4 bowls or a nice large family serving bowl.
Service with a great white wine and a candle! #DateNight
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