Green asparagus pesto with pasta and fried shrimp

Ingredients for 2 servings:

• 30 g pumpkin seeds
• 30 g Parmesan or Pecorino
• 500 g asparagus, green
• ½ lemon(s), juice
• 250 g raw shrimp tails, without shell and intestines
• 250 g pasta (capellini or spaghettini)
• n. B. Garlic clove(s), crushed
• e.g. olive oil
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• n. B. Salt and pepper, black, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

or on bruschetta

Gently roast the pumpkin seeds and let cool. Grate the Parmesan or Pecorino cheese. Snap off the ends of the asparagus, trim the tips, and set aside. Then cut the stalks into pieces and sauté in salted water for 5 minutes. While still warm, place them in a food processor and blend briefly. Add the pumpkin seeds, Pecorino cheese, lemon juice, crushed garlic (if desired), and a generous splash of olive oil. Season with salt and pepper, mix briefly, and season again to taste. Meanwhile, cook the pasta according to the package instructions. Heat the olive oil, briefly fry the thyme, rosemary, garlic cloves, and asparagus tips. Add the shrimp and fry until pink. Season with salt and pepper. Toss the pasta with about 2/3 of the lukewarm pesto, adding a little more pasta water if desired, and serve with the shrimp and asparagus tips. This makes a delicious vegetarian dish without the shrimp. The remaining pesto can be used for bruschetta and tastes best at room temperature.