Asparagus-Spinach Pesto Pasta Recipe

Pasta:

1. Cook the pasta in a large pot of generously-salted water al dente according to package instructions.

2. Add the shrimp to a small bowl, then toss with the blackening powder until coated.

3. Heat the olive oil in a large sauté pan over medium heat.

4. Add in the shrimp, then sauté for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent.

5. Turn off the heat, then transfer the shrimp to a separate plate. Set aside.

6. When the pasta is al dente, reserve ½ cup of the pasta water, then drain the pasta.

7. Return the pasta either to the stockpot where it was cooked, or to the sauté pan with the stove heat turned off.

Asparagus-Spinach Pesto:

1. Fill a separate medium saucepan or stockpot with water, then bring to a boil over high heat.

2. Add the asparagus spears, then cook for 2 to 3 minutes, until the spears are bright green and barely tender.

3. Remove the asparagus with a slotted spoon, then transfer them to a bowl filled with ice water.

4. Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment.

5. Process until combined.

6. With the motor running, drizzle in the olive oil until it is incorporated.

7. Add the pesto to the pasta, then toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta.

8. Stir in the shrimp and pine nuts.

9. Serve sprinkled with some extra Parmesan cheese, and enjoy!