Shrimp Pesto Pasta with Asparagus

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• 2 cups packed fresh basil leaves
  Ingredient note

  Source: 2 cups (55g) packed fresh basil leaves
• 1/2 cup slightly packed parsley leaves (or more basil)
  Ingredient note

  Source: 1/2 cup (14g) slightly packed parsley leaves (or more basil)
• 1/3 cup finely shredded parmesan cheese
  Ingredient note

  Source: 1/3 cup finely shredded parmesan cheese
• 2 Tbsp pine nuts (toasted or untoasted)
  Ingredient note

  Source: 2 Tbsp pine nuts (toasted or untoasted)
• 1 clove garlic, (peeled)
  Ingredient note

  Source: 1 clove garlic, (peeled)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper
• As Needed black pepper
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper
• 6 Tbsp + 1 Tbsp olive oil
  Ingredient note

  Source: 6 Tbsp olive oil; Source: 1 Tbsp olive oil
• 10 oz dry linguine pasta
  Ingredient note

  Source: 10 oz dry linguine pasta
• 1 lb asparagus, (tough ends trimmed and discarded, remaining diced into 2-inch pieces and steamed)
  Ingredient note

  Source: 1 lb asparagus, (tough ends trimmed and discarded, remaining diced into 2-inch pieces and steamed)
• 1 lb large shrimp, (peeled and deveined)
  Ingredient note

  Source: 1 lb large shrimp, (peeled and deveined)
• 1 Tbsp fresh lemon juice
  Ingredient note

  Source: 1 Tbsp fresh lemon juice

1. 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).
2. 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.
3. Boil pasta in salted water according to directions on package, reserve 1/3 cup pasta water before draining.
4. 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.
5. 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.
6. 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.