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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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