1-Make the Pesto: In a food processor, combine 2 cups fresh basil leaves, 1 cup fresh parsley leaves, 1/2 cup shredded Parmesan cheese, 1/3 cup pine nuts, 1 large garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until finely chopped, then slowly pour in 1/2 cup extra virgin olive oil until smooth. Set aside.

2-Cook Pasta: Bring a large pot of salted water to a boil. Add 12 ounces dry linguine and cook according to package directions until al dente. Before draining, reserve about 1/3 cup of the pasta cooking water. Drain the pasta.

3-Cook Asparagus: Steam the diced asparagus pieces until crisp-tender, about 4-6 minutes. Alternatively, sauté in 1 tablespoon olive oil over medium heat until tender. Set aside.

4-Cook Shrimp: Pat 1 pound peeled and deveined shrimp dry and season with salt and pepper. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until opaque and pink, about 3-4 minutes. Pour 2 tablespoons fresh lemon juice over the shrimp and toss to coat. Remove from heat.

5-Combine: Add the cooked linguine and steamed asparagus to the skillet with the shrimp. Toss gently to combine, seasoning with salt and pepper to taste. Let it cool for about 1 minute.

6-Finish with Pesto: Stir the prepared pesto into the pasta mixture until well coated. If it’s too thick, add reserved pasta water one tablespoon at a time until you reach the desired consistency.

7-Serve: Dish it up immediately for the best flavor.