Pasta with Asparagus-Pistachio Pesto

It's asparagus season - the time of the year when I like to find new asparagus recipes to tinker with. I recently watched a Rachel Ray episode and decided to tinker with her asparagus-pistachio pesto recipe. I used a cappellacci pasta (from Miccucci's Italian Grocery) which tends to form a nice substrate for sauces to adhere to.  I also added olive-oil and garlic grilled shrimp- you could add chicken or just enjoy the vegetarian version.

Asparagus-Pistachio Pesto

1 bunch of asparagus
1/4 cup pistachio nuts (shelled)
1/4 cup Parmesan cheese
3 T olive oil
2-3 garlic cloves, coarsely chopped
1 T lemon juice
salt to taste
Pasta of your choice (for 4-5 servings)
Optional: 3/4 lb of uncooked shrimp (shelled)

1. Cut the asparagus into bite-size pieces. Cook in boiling water for 2 minutes then take out and plunge into ice water to blanch.
2. Meanwhile cook pasta according to directions for the pasta you chose. Drain and set aside.
3. If using shrimp, toss the shrimp with olive oil and minced garlic and place under broiler or on grill until done. Set aside.
4. Place olive oil, garlic cloves, pistachio nuts, Parmesan, olive oil, and salt in a food processor. Add 1 cup of the drained asparagus.
5. Blend until smooth with tiny, gritty pieces of asparagus.
6. Toss warm pasta with pesto and remaining asparagus pieces (and optional shrimp).