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


Ingredients (4 servings)
• 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.