Asparagus and spinach pesto pasta with shrimp

7

PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Asparagus and spinach pesto pasta with shrimp

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
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