Shrimp Pesto Pasta with Asparagus

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.

	this recipe	typical
fat	34%	0%
protein add	172%	0%
aromatics	1%	0%
vegetables and beans	160%	0%
acid	5%	0%

Where it stands out

• #1 of 155 for noodle texture

Adapts cleanly: egg-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

55 g	2 cups (55g) packed fresh basil leaves
14 g	1/2 cup (14g) slightly packed parsley leaves ((or more basil))
33 g	1/3 cup finely shredded parmesan cheese
15 g	2 Tbsp pine nuts ((toasted or untoasted))
3 g	1 clove garlic, (peeled)
	Salt and freshly ground black pepper
81 g	6 Tbsp olive oil
284 g	10 oz dry linguine pasta
454 g	1 lb asparagus, (tough ends trimmed and discarded, remaining diced into 2-inch pieces and steamed)
454 g	1 lb large shrimp, (peeled and deveined)
14 g	1 Tbsp olive oil
15 g	1 Tbsp fresh lemon juice

Method: 6 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Great, I added grape tomatoes.” — a cook, 5★