1 lb. Asparagus spears with the woody part removed
1 Tbsp. Olive oil
2 Tbsp. Butter unsalted
2 tsp. Salt, pepper, garlic powder, and oregano
1 Box Linguini pasta
For the pesto sauce:
4 C. Fresh basil leaves
¼ C. Olive oil + more as needed
⅓ C. Pine nuts
2 tsp. Minced garlic
1 C. Parmesan cheese
1 tsp. Salt
Instructions
Cook the linguini in a pot of boiling water to your liking, and drain well.
Heat 1 Tbsp. oil in a skillet over medium-high heat, and cook the steak seasoned with salt, pepper, and garlic powder, until done to your liking. Remove, and allow the steak to rest while you prepare the shrimp.
Add the butter to the skillet over medium-high heat, and cook the shrimp with some salt. Cook until done, and remove from the skillet to set aside.
Place the asparagus in the skillet, turn the heat down to medium, place the lid on, and cook until becoming tender. Season with salt, pepper, and oregano.
In a blender or food processor, blend the ingredients for the pesto sauce until smooth.
Add the sauce to the noodles and toss to combine well.
Top each serving of noodles with some sliced steak, shrimp, and asparagus spears.
