Shrimp and Asparagus Arugula Pesto Pasta

Ingredients

Pesto

  • 2 cups packed basil
  • 1 cup arugula
  • 1/3 cup grated IL Villaggio Grated Romano, plus more for garnish
  • 2 Tbsp pine nuts
  • 1 garlic clove, minced 1/4-1/3 cup olive oil
  • Salt and pepper

Pasta

  • 1 lb medium-large shrimp, peel and deveined
  • 1 lb asparagus, diced into 2-inch pieces and roasted
  • 10 oz rotini, or other short pasta
  • 6-8 fresh basil leaves
  • 1/4 cup pine nuts, toasted

Instructions

For the Pesto:

In a food processor add basil, arugula, IL Villaggio Grated Romano, pine nuts, and garlic, and season with salt and pepper to taste. Pulse until finely chopped, then with the processor running slowly pour in olive oil and let run several seconds until it’s well combined and smooth

For the Pasta:

Boil pasta in salted water according to the directions on the package, reserve 1/3 cup of pasta water before draining.

Meanwhile, while the 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 for 1-2 minutes on each side, or until cooked through.

Add pasta and asparagus to the pan with shrimp and toss. Season with salt and pepper, to taste. Add the pesto and toss to coat, thin with reserved pasta water as desired. Garnish with fresh basil leaves and additional IL Villaggio Grated Romano. Serve warm.