Penne with Asparagus Spinach Pesto and Cajun Shrimp

I am always looking for new and interesting ways to incorporate more veggies into my family's diet.  This is a great one AND it includes PASTA!  Pasta is not a veggie.  But you know that.  Anyway, you make a delicious pesto with asparagus and spinach and slather it all over pasta and top it with blackened shrimp!  Who wouldn't want that for dinner?  The best part is you can make the pesto ahead of time and store it in the fridge.  Then, when it's time for dinner you just boil some pasta and saute the shrimp.  Toss it all together and it's done!  Enjoy!

Penne with Asparagus Spinach Pesto and Cajun Shrimp (adapted from gimmesomeoven.com)

For the pesto:


1 bunch asparagus spears (about 1 lb.), ends trimmed and cut into 2" pieces
3 c. (4 1/2 oz.) baby spinach leaves
4 cloves garlic, peeled
1/2 c. grated Parmesan cheese
1/4 c. toasted pine nuts
2 T. lemon juice
1 t. salt
1/4 c. extra virgin olive oil
1/4 c. chicken broth

For the pasta:

1 lb. penne pasta (or any short pasta of your choice), reserve 1 c. of the pasta cooking water prior to draining
1 T. extra virgin olive oil
1 lb. medium raw shrimp, peeled and deveined
2 T. cajun seasoning
2 T. toasted pine nuts

For the pesto:

Fill a medium saucepan with water and bring it to a boil over high heat.  Add the asparagus and cook for 2-3 minutes, until the spears are bright green and barely tender.  Drain the asparagus and transfer to a bowl of ice water to stop the cooking.  After the asparagus is cool, drain it again.

Add the asparagus, spinach, garlic, Parmesan cheese, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment.  Process until combined.  With the motor running, drizzle in the olive oil and chicken broth until it is incorporated and the pesto is smooth.  You may have to scrape down the sides of the bowl a couple of times to make sure everything is fully incorporated.

For the pasta:

Cook the pasta in a large pot of salted water according to package instructions.  Be sure to reserve 
1 c. of the pasta cooking water before draining!  Heat the olive oil in a medium skillet over medium high heat and add the shrimp.  Sprinkle the shrimp with the cajun seasoning and saute for 3-5 minutes (depending on the size) until the shrimp are cooked through and pink.  

When the pasta is cooked place it in a large serving bowl and add the shrimp and pesto.  Toss to combine.  If the sauce seems too thick add some of the reserved pasta water to thin it out.  I ended up adding about 1/2 cup.  Sprinkle with toasted pine nuts and serve!

6 servings (499 calories each serving) according to my calculator on loseit.com