Shrimp Pasta Salad with Cilantro Pesto

Cilantro Pesto

• 2 oz Parmesan cheese, cut into pieces
• 2 oz pine nuts
• 2 oz cilantro, leaves and tender stems (approx. 2-3 bunches)
• 2 oz red onion, cut into pieces
• 3 garlic cloves, to taste
• 1 ¼ tsp salt
• 5 oz olive oil
• 2 oz lemon juice, (approx. 2 lemons)

Pasta Salad

• 40 oz water
• 32 oz large shrimp, peeled, deveined
• 9 oz asparagus, cut into pieces ( 1 in.)
• 16 oz gemelli pasta, dry
• 1 can sweet corn kernels, drained (approx. 15 oz)
• 1 jar roasted red peppers, drained, cut into strips, to taste