1 lb. (16 oz.) dried pasta (I used DeLallo whole wheat)
1 lb. raw shrimp, peeled and deveined
2-3 Tbsp. blackening powder (use your favorite brand, or cajun seasoning, or this recipe here http://www.gimmesomeoven.com/10-minute-blackened-t...)
1 Tbsp. olive oil
1/4 cup toasted pine nuts
asparagus-spinach pesto (see ingredients below)
1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
3 cups baby spinach leaves, loosely packed
4 cloves garlic, peeled
1/2 cup freshly grated Parmesan cheese, plus more for topping
1/4 cup toasted pine nuts
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup extra-virgin olive oil