Asparagus-Spinach Pesto Pasta with Blackened Shrimp

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  Pasta, Whole Wheat, Dry(454g)
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  Shrimp(454g)
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  Blackening seasoning blend(45g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Pine Nuts(60g)
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  Asparagus(454g)
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  Spinach(720g)
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  Garlic(240g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Pine Nuts(60g)
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  Lemon Juice, Fresh(30g)
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  1/2 teaspoon salt
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  Olive oil(120g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Bring a large pot of generously salted water to a boil over high heat. Add the whole wheat pasta and cook according to package directions until al dente, stirring occasionally. Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. 2While the pasta cooks, fill a medium saucepan with water and bring to a boil over high heat. Add the asparagus and cook for 2–3 minutes until bright green and barely tender. Remove with a slotted spoon and transfer to a bowl of ice water to stop cooking, then drain and set aside.
3. 3Add the asparagus, spinach, garlic, grated Parmesan, pine nuts, lemon juice, and a pinch of salt to a food processor. Process until combined. With the motor running, drizzle in the olive oil until incorporated. Set the pesto aside.
4. 4Pat the shrimp dry, then toss in a small bowl with the blackening seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
5. 5Add the shrimp to the skillet and cook for 3–4 minutes, turning occasionally, until pink with no translucent sections and internal temperature reaches 145°F. Transfer to a clean plate.
6. 6Return the drained pasta to the pot (off heat) and add the pesto, tossing until evenly coated. Add reserved pasta water 1–2 tablespoons at a time if needed to reach desired consistency.
7. 7Fold the cooked shrimp and pine nuts into the pasta and toss gently to combine.
8. 8Divide evenly into 4 airtight containers while hot. Sprinkle each portion with additional grated Parmesan. Refrigerate up to 4 days.