Ralph Smith

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Yields:

4 – 6

Prep time:

0

hours

25

mins

Total Time:

0

hours

25

mins

4 c.

loosely packed fresh basil

4


garlic cloves, 1 crushed and 3 chopped

1 1/2 tsp.

kosher salt, plus more to taste

1/3 c.

plus 2 tablespoons olive oil

1/2 c.

grated parmesan cheese, plus more for serving

1


bunch asparagus, trimmed and cut into 1 1/2-inch pieces

1 lb.

large shrimp, peeled and deveined

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  1. For the pesto: Combine the basil, pine nuts, crushed garlic clove, 1 teaspoon salt and a few grinds of black pepper in a blender or food processor and pulse to make a coarse paste. Scrape down the sides. With the machine running, add ½ cup olive oil in a steady stream to make a smooth paste. Add the parmesan and pulse to incorporate. Set aside.
  2. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1 cup cooking water, then drain the spaghetti.
  3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium- high heat. Add the asparagus and cook, tossing, until bright green, about 2 minutes.
  4. Add the shrimp and season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper. Cook, tossing, until the shrimp is just cooked through and the asparagus is just tender, 3 to 4 minutes. Add the chopped garlic and toss, about 30 seconds. Remove the skillet from the heat. 5 Add the spaghetti, pesto and ½ cup of the reserved cooking water to the skillet and toss well to coat, adding up to ½ cup more cooking water if needed. Serve with parmesan.

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