2 Cup fresh baby spinach
½ Cup fresh basil leaves
¼ Cup fresh parsley
¼ Cup plum tomato, seeded and chopped
3 Tablespoons toasted almonds, chopped
1 Teaspoons lemon juice
½ Teaspoon salt
½ Teaspoon pepper
½ Cup Parmesan cheese, grated
1 Clove garlic, minced
2 Tablespoons olive oil
8 Ounces uncooked penne pasta
1 Pound fresh asparagus, chopped 2 inches pieces
1 Tablespoons olive oil
1 Tablespoons unsalted butter
1 Pound shrimp, peeled and deveined
¼ Teaspoon ground red pepper
¼ Teaspoon black pepper
½ Cup grape tomatoes halved
Salt and pepper
- To make the pesto, add the spinach, basil, parsley, tomato, almonds, lemon juice, salt, pepper, parmesan, and garlic to a food processor. Process and slowly pour in the olive oil until nice and creamy.
- Cook the penne pasta according to the instructions on the box. Add the asparagus to the boiling water during the last 5 minutes. Reserve ¾ cup of the water and drain the noodles and asparagus.
- In a large saucepan, heat olive oil and butter over medium heat. Add in the shrimp and season with red and black pepper. Cook for 2 minutes on each side.
- Remove the shrimp from the pan and add the reserved ¾ cup noodle water and pasta mixture. After it has cooked for about 2 minutes add in the pesto, shrimp, and grape tomatoes.
Season with salt and pepper to taste and serve.