Prep: 1. Peel and rinse shrimp. 2. Rinse spinach and asparagus; cut asparagus into 1-inch pieces. 3. Boil water, add asparagus and cook for 2-3 minutes, or until tender-crisp; rinse in a colander under cold water. 4. Add asparagus, spinach, garlic, parmesan, 1/4 cup pine nuts, lemon juice and salt to a food processor. 5. Mix until combined, then drizzle in 1/2 cup olive oil and mix again until smooth. Add water if too thick. Make: 1. Cook pasta according to package instructions. 2. Toss shrimp with cajun seasoning to cover. 3. Heat 1 tablespoon olive oil in a pan over medium heat; add shrimp and sauté 5 minutes or until cooked through. 4. In a bowl, stir together pesto and pasta until evenly coated. Stir in shrimp and 1/4 cup pine nuts (toasted lightly in skillet if desired); serve.
To cut down on prep time, use store bought pesto and/or precooked, peeled shrimp. Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE