Pesto Pasta with Shrimp and Asparagus

Yield: 5 servings

 Ingredients
 Pesto ....2 cups (55g) packed fresh basil leaves* 1/2 cup (14g) slightly packed parsley leaves 1/3 cup finely shredded parmesan cheese 2 Tbsp pine nuts (toasted or untoasted) 1 clove garlic, peeled Salt and freshly ground black pepper 6 Tbsp olive oil Pasta 12 oz dry linguine pasta (or whole wheat) 1 lb asparagus, tough ends trimmed and discarded, remaining diced into 2-inch pieces and steamed 1 lb medium shrimp, peeled and deveined 1 Tbsp olive oil 1 Tbsp fresh lemon juice

 Directions
 For the pesto: To a food processor add basil, parsley, parmesan, pine nuts, garlic and season with salt and pepper to taste (I use 1/2 tsp salt and 1/4 tsp pepper). Pulse until finely chopped, then with processor running slowly pour in olive oil and let run several seconds until it's well combined and smooth.

For the pasta: Boil pasta in salted water according to directions on package, reserve 1/3 cup pasta water before draining. While pasta is cooking, heat 1 Tbsp olive oil in a large saute pan over medium-high heat. Add shrimp, season with salt and pepper and cook, tossing occasionally until opaque throughout and outsides are pink, about 3 - 4 minutes. Pour lemon juice over shrimp and toss. Add pasta and asparagus to pan with shrimp and toss while seasoning with salt and pepper to taste. Let it cool for one minute (I just like to do this so it doesn't cook the pesto), and add the pesto and toss to coat, thin with reserved pasta water as desired. Serve immediately.
*If you'd like your pesto be be a vibrant green that stays nicely green (which is what I used here) blanch the basil first, this is totally optional. If doing so drop the basil leaves in boiling water, boil only 5 seconds then immediately remove and transfer to an bowl filled with ice water. Let rest in ice water about 10 seconds then transfer to paper towels and gently dab dry, then add to food processor and proceed with pesto as directed.