In case you haven’t noticed I reeeeealy love pasta! We have pasta of some sort at least once a week. You should see my pantry, about 1/3 of it is stocked with pasta and noodles. I mean not to be a hater but zoodles are an abomination! Okay, I’m only kidding. I can’t say that until I’ve actually tried them. Someday I’ll get there but I’m not quite ready yet :). What can I say? I love carbs. They make me full and therefor no longer hangry…or in other words they make me a kind and happy human.
Todays pasta recipe is linguine with shrimp and asparagus and it’s tossed with a homemade basil and parsley pesto, and let me tell you it is oh so good! It is abundantly flavorful thanks to the fresh pesto and a bit of fresh lemon juice, plus you get those delicious and unique flavors from the fresh asparagus and shrimp. So far my family is 2 for 4 that like shrimp, one daughter and myself and I now I just need to get my husband and my other daughter to like it too. But for now I guess it just means more for me. Just like I used to be kind of annoyed by the fact that my husband didn’t like fresh tomatoes so he’d request his serving without, then I just realized once upon a time that that meant more tomatoes for me so there are no complaints there. We all have different taste buds but hopefully yours agree with me on this, this pasta dish is incredibly delicious! If you really don’t like shrimp, or if you don’t want to pay the higher price for it, feel free to replace the shrimp with chicken breasts diced into 1-inch cubes, then increase the cooking time by about 6 minutes (or until cooked through).
- 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
- 12 oz dry linguine pasta
- 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
- 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.
- Recipe source: Cooking Classy