Pasta With Basil Pesto, Asparagus, And Shrimp

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This is a perfect dish to celebrate spring. Bright pesto bathes fresh asparagus and shrimp for a light entrée.

Ingredients

  • 3 lb. Barilla® Farfalle
  • 18 oz. fresh basil
  • 1 1/2 cups extra-virgin olive oil
  • 6 cloves garlic
  • 2 Tbsp. sea salt
  • 12 oz. grated Parmesan cheese
  • 12 oz. grated Parmesan cheese
  • 6 oz. toasted pine nuts
  • 3 lb. medium to large shrimp
  • 3 lb. trimmed fresh asparagus
  • 4 1/2 cups diced heirloom tomatoes
  • As needed minced garlic
  • 3/4 cup extra-virgin olive oil
  • 3 cups pine nuts

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

To make the pesto: Combine the basil, half of the oil, the garlic, and salt in a blender or food processor. Pulse to grind the basil and garlic. With the motor running, pour in the remaining oil to make a smooth paste. Add the Parmesan and pine nuts and puree.

Step 3

Cut the shrimp in half lengthwise and blanch them in a large pot of boiling salted water. Drain and spread on a sheet pan to cool.

Step 4

Cut the asparagus in 1-inch pieces and toss with 3 Tbsp oil. Season with salt and pepper. Roast at 450° F for 5 minutes, or until the desired consistency. Remove to a clean sheet pan to cool to room temperature.

Step 5

Season the tomatoes with 3 Tbsp oil, some minced garlic, and salt.
Cut the shrimp in half lengthwise and blanch them in a large pot of boiling salted water. Drain and spread on a sheet pan to cool.

Step 6

Cut the asparagus in 1-inch pieces and toss with 1 Tbsp oil. Season with salt and pepper. Roast at 450° F for 5 minutes, or until the desired consistency. Remove to a clean sheet pan to cool to room temperature.
Season the tomatoes with the remaining 1 Tbsp oil, some minced garlic, and salt.

Step 7

For each serving, to order: Reheat 1 cup pasta in boiling salted water for 40 to 60 seconds. Drain and add to a pan with 1/4 cup pesto, 2 oz. shrimp, and 2 oz. asparagus; season with salt and pepper.
Plate and garnish with 3 Tbsp. tomatoes and 2 Tbsp. pine nuts.

Recipe Type: Tags: , , ,
Chef Recommended Cuts
  • Campanelle
  • Farfalle
  • Medium Shells
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (258g)
Servings Per Container 24

Amount Per Serving
Calories 690
Calories from Fat 369
% Daily Value*
Total Fat 41g
63%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 610mg
25%
Total Carbohydrate 65g
22%
Dietary Fiber 6g
24%
Sugars 4g
Protein 21g
42%

Vitamin A 30%
Vitamin C 20%
Calcium 15%
Iron 35%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.