Rotini with Asparagus, Shrimp and Pesto

2  quarts		plus 1 tablespoon water, divided
375  grams		whole wheat rotini
1  lb.		cups (1-inch) slices asparagus
1  lb.		peeled and deveined large shrimp, coarsely chopped
1  cup		basil leaves
2  tablespoons		pine nuts, toasted
2  tablespoons		preshredded Parmesan cheese
2  teaspoons		fresh lemon juice
2  teaspoons		bottled minced garlic
2  teaspoons		extravirgin olive oil
1/4  teaspoon		salt

Tip: Click on the ingredient links to learn the nutritional information for all the Rotini with Asparagus, Shrimp and Pesto ingredients. The serving size for any ingredient in Rotini with Asparagus, Shrimp and Pesto may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bring 2 quarts water to a boil in a Dutch oven. Add rotini to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to fry pan sprayed with Pam; cook 5 minutes or until shrimp are done. Add shrimp mixture to rotini.
Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.