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Spinach Pesto Pasta with Shrimp
Ingredients
  • subheading: PESTO:
  • 2 cups packed fresh baby spinach
  • 1 cup packed fresh basil leaves
  • ½ cup loosely packed fresh flat-leaf parsley
  • ½ cup seeded chopped plum tomato
  • 6 tablespoons chopped toasted walnuts
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ ounces Parmesan cheese, grated (about ⅓ cup)
  • 1 garlic clove, chopped
  • 2 tablespoons extra-virgin olive oil
  • subheading: PASTA:
  • 8 ounces uncooked whole-wheat penne pasta
  • 1 pound fresh asparagus, cut into 2-in. pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 pound large fresh shrimp, peeled and deveined
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon black pepper
  • ½ cup halved multicolored grape tomatoes
  • ¼ teaspoon kosher salt
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