Prep: 1. Boil water. 2. Peel and rinse shrimp (if using raw). 3. Trim woody ends from asparagus and cut into 1-inch pieces. Make: 1. Cook pasta according to package instructions. During last two minutes add asparagus and cook until tender-crisp; drain (we recommend placing the asparagus in a mesh strainer or steamer basket to keep it separate from the pasta). 2. Add asparagus, spinach, garlic, parmesan, 1/4 cup pine nuts, 2 tablespoons lemon juice and salt to a food processor. 3. Process until combined, then drizzle in 1/2 cup olive oil and process again until smooth. Add water if too thick. 4. Toss shrimp with cajun seasoning to cover. 5. Heat 1 tablespoon olive oil in a pan over medium heat; add shrimp and sauté to warm through (if using raw shrimp cook for 5 minutes or until cooked through). 6. In a bowl, stir together pesto and pasta until evenly coated. Stir in shrimp; serve.
To cut down on prep time, use 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