Pasta with Shrimp and Spinach Pesto

Shrimp is one of those things we always have in the freezer.  It's versatile and it's cooks up quickly.  I was cooking for my awesome mother in law and I needed something with very few ingredients but big flavour that was going to deliver.  I was taking dinner to her house and this is what came to mind...Shrimp, pesto and some kind and pasta.  How can you go wrong? Easy right?!  Totally!!! 
I chose to do a Spinach Pesto which was glorious, if I do say so myself. (This is similar to my Basil Pesto recipe but with a couple of tweaks). I whirled it up in my mini food processor (you could use a blender). Wicked flavour.  I LOVE spinach and needed to incorporate all of it's green goodness into my meal.  I also tossed some asparagus into the pasta for good measure.  This was a wickedly simple meal to whip up with awesome flavour. You can taste the ingredients....all of them.
Make the pesto up to 2 days in advance.  You could also use this on crostini with ricotta, on chicken, fish or in an omlette....ohhhh, saute mushrooms and throw some in....perhaps drizzled on tomatoes...You feelin' me?!  Good.

It's soooo pretty....

Pasta with Shrimp and Spinach Pesto

Serves 4-6

Pesto
2 cups Spinach
1/4 cup fresh Basil
3 garlic cloves
1/2 cup Parmesan, freshly grated
1/4 Pine Nuts, lightly toasted
1-2 tbsp lemon juice
1 tsp lemon rind
1/2 cup olive oil
salt and pepper to taste

Pasta
1 lb pasta
1 tbsp olive oil
1 clove garlic, finely chopped (optional)
1 lb shrimp, raw with shells removed
1 1/2 cups asparagus, cut into 1 inch pieces

For the Pesto: Toss all of the pesto ingredients in a mini food processor and whiz away.  If using a blender you'll probably have to scrape down the sides a couple of times and add the olive oil in 2 batches to ensure everything blends well. Check the seasoning. Refrigerate until ready to use or up to 2 days.

Pasta: Cook the pasta in a large pot of boiling salted water according to directions.  Throw the asparagus in with the pasta in the last minute of cooking. Meanwhile, heat the olive oil in a large skillet over med heat.  Add the garlic and shrimp.  Saute until the shrimp are pink and curled, about 3 minutes.  Season with a little salt and pepper.  Drain the pasta and asparagus and toss with the pesto and shrimp.  Check for seasoning.