Bucatini with pesto and shrimp

Ingredients:

• 340 g bucatini pasta
• 450 g steamed asparagus
• 220 g fried shrimp
• 0.5 cup plain yogurt
• 3 tbsp. basil
• 2 tablespoons pine nuts
• 2 tbsp. l. grated parmesan

Preparation:

1. In a food processor, combine 3 cups fresh basil, 2 tablespoons toasted pine nuts, and 1 clove garlic and pulse until finely chopped. Stir in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil. Process until smooth.
2. Boil 340 g of bucatini pasta; set aside 0.5 cups of water and discard the rest. Toss the pasta with pesto, adding 450 g of steamed asparagus cut into small pieces, 220 g of fried shrimp and the reserved pasta water. Sprinkle with toasted breadcrumbs.