I am continuously trying to think of new recipes to use more of the basil growing in our backyard. Tonight I made a shrimp, asparagus, cherry tomato rotini pesto – delish!
1/2 lb cooked shrimp
1/2 lb cooked rotini
1/2C blanched asparagus spears, cut in thirds
1/4C quartered cherry tomatoes (we used cherry tomatoes picked fresh from our backyard garden!)
pesto
Mix ingredients together and serve either warm immediately or cold after refrigerating.
Cooking directions:
Shrimp – the best way to cook shrimp is to spread them out in one layer on a baking sheet, coat with olive oil, salt, and pepper and bake at 400 degrees for 4 to 5 minutes. They come out perfect every time.
Asparagus – after cutting off bottom of asparagus spears, drop into pot of boiling water. Let cook until desired crunch (or lack of crunch) is achieved, I cooked these for about 4 minutes.
Pesto – reference recipe from Basil-palooza posting.
Styled by Jess 
Holy cow Jess – this looks amazing. Can I come live with you and Rob? My dinner was a sad egg white omelet. So you can imagine how much I’m looking forward to our gnocci mac and cheese.
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