Lemon-Thyme Pasta with Val’s Genovese Pesto, Grilled Shrimp, Asparagus Tips & Cherry Tomatoes

• Pasta

◦ 12 oz fresh lemon-thyme infused pasta (tagliatelle, linguine, or pappardelle)

◦ Salt for pasta water

• Seafood & Veg

◦ 1 lb large shrimp, peeled & deveined (tails on if you like presentation)

◦ 1 bunch asparagus tips (about 1 lb, trimmed, cut into 2-inch pieces)

◦ 1 pint cherry tomatoes (halved)

◦ 3 tbsp olive oil (divided)

◦ 1 tsp lemon zest

◦ Salt & freshly ground black pepper

• Sauce & Finish

◦ ½ cup Val’s Genovese pesto (or to taste)

◦ 2–3 tbsp pasta cooking water (as needed)

◦ ¼ cup freshly grated Parmesan (optional)

◦ 2 tbsp toasted pine nuts (optional, for crunch)

◦ Lemon wedges for serving

Method

1 Prepare the Shrimp

◦ Toss shrimp with 1 tbsp olive oil, lemon zest, salt, and pepper.

◦ Grill over medium-high heat (outdoor grill or grill pan) about 2 minutes per side, just until opaque and slightly charred. Remove and set aside.

2 Cook the Veg

◦ Heat 1 tbsp olive oil in a skillet. Add asparagus tips and sauté 2–3 minutes until just tender-crisp.

◦ Add cherry tomatoes, season with salt and pepper, and cook 2–3 minutes more until they begin to soften. Remove from heat.

3 Cook the Pasta

◦ Boil lemon-thyme pasta in well-salted water until al dente. Reserve about ½ cup cooking water, then drain.

4 Bring It Together

◦ Toss hot pasta with pesto, a splash of reserved pasta water, and remaining 1 tbsp olive oil until silky.

◦ Fold in grilled shrimp, asparagus, and tomatoes. Adjust seasoning with salt, pepper, and a squeeze of lemon juice.

5 Finish & Serve

◦ Plate pasta, sprinkle with Parmesan and pine nuts if using.

◦ Serve immediately with lemon wedges on the side.