Light And Easy To Make Shrimp Pasta And Asparagus Pesto

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Cristina Ferrare
Uploaded by: Cristina Ferrare


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8 oz. spaghetti

10.5 oz asparagus

1 pound large shrimp, rinsed, peeled, and deveined

1 (½-inch thick ) piece pancetta (your deli server can slice you a piece ½-inch thick), cut into small pieces

6 fresh sage leaves

1 bunch (approx. 2 cups) fresh basil leaves

2 garlic cloves

2 Tbsp. pine nuts

3 Tbsp. unsalted butter

¼ cup + 3 Tbsp. Extra Virgin Olive oil

½ cup grated Parmesan cheese

Pinch kosher salt

Pinch freshly ground pepper

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