Asparagus-Spinach Pesto Pasta with Blackened Shrimp

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  16 oz Pasta, Whole Wheat, Dry
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  1 lbs Shrimp
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  2 tbsp Blackening seasoning blend
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  1 tbsp Olive oil

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

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  1 Asparagus(454g)
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  3 cup Spinach
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  4 Garlic(12g)
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  0.5 cup Parmesan Cheese

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

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  0.3 cup Pine Nuts
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  2 tbsp Lemon Juice, Fresh
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  0.5 tsp 1/2 teaspoon salt

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 over high heat 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, fresh garlic, grated Parmesan, pine nuts, lemon juice, and salt to a food processor. Process until combined. With the motor running, drizzle in olive oil until incorporated. Set the pesto aside.
4. 4Pat the shrimp dry with paper towels, then toss in a small bowl with the blackening seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering.
5. 5Add the shrimp to the skillet and cook for 3–4 minutes over medium-high heat, 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 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.