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Recipe Summary

prep:
20 mins
cook:
7 mins
total:
27 mins
Servings:
6
Yield:
main dish salads
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine basil, pistachios,
    garlic and lemon juice in a food
    processor. While running,
    drizzle in olive oil until well
    combined. Remove to a large
    bowl. Stir in Parmesan, salt
    and pepper. Set aside.

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  • Bring a large pot of lightly
    salted water to a boil. Add
    cavatappi; return to a boil and
    cook 5 minutes. Add shrimp
    and asparagus to pot; return
    to a boil and cook 2 more
    minutes. Reserve 3/4 cup pasta
    water. Drain and rinse pasta,
    shrimp and asparagus under
    cold water. Stir pasta water
    into pesto. Fold pasta, shrimp
    and asparagus into pesto.
    Serve at room temperature
    or chilled, sprinkled with
    Parmesan, if desired.

Nutrition Facts

577 calories; fat 26g; cholesterol 115mg; saturated fat 4g; carbohydrates 61g; insoluble fiber 5g; protein 27g; sodium 482mg.
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