Asparagus and spinach pesto pasta with shrimp
By Chatelaine7
PREP TIME
10 min
TOTAL TIME
25 min
Serves
4
Photo, Ashley Capp. Food styling, Ashley Denton. Prop styling, Madeleine Johari.
Seasonal asparagus and spinach makes a yummy pesto that goes great with this summery pasta, perfect for al fresco dining.
Ingredients
- 1 bunch asparagus
- 1 & 1/2 cups baby spinach , packed
- 1 shallot , chopped
- 1/3 cup parmesan , grated
- 1/2 tsp salt
- 1/4 cup olive oil , divided
- 340 g linguine
- 340 g pkg large shrimp , thawed and peeled
- 2 garlic cloves , minced
- 1 tbsp lemon zest
- 1 lemon , cut in wedges
Instructions
- Bring a pot of water to a boil. Set asparagus tops aside and add asparagus stems to boiling water. Cook until just tender, 2 min. Scoop out and rinse under cold water. Pat dry, then whirl with spinach, shallot, parmesan, pine nuts and salt in a food processor. With motor running, add 3 tbsp oil through feed tube until smooth, 1 min.
- Cook pasta in boiling water following package directions but omitting salt, until tender, 9 min. Reserve cup pasta water, then drain.
- Heat a large non-stick frying pan over medium-high. Add remaining 1 tbsp oil, then shrimp and asparagus tops. Cook until shrimp turns pink, 2 to 3 min. Add garlic and cook until fragrant, 1 min. Stir in pasta, pasta water, spinach pesto and lemon zest. Divide among four plates, then serve with lemon wedges.
Nutrition (per serving)
- Calories
- 601,
- Protein
- 30 g,
- Carbohydrates
- 72 g,
- Fat
- 22 g,
- Fibre
- 5 g,
- Sodium
- 522 mg.
- Excellent source of
- folate
FILED UNDER: Editor's Picks
