Gnocchi with Pesto, Shrimp and Asparagus

INGREDIENTS

1 cup

loosely packed basil

2 tbsp

pine nuts, toasted

2 tbsp

grated Parmesan cheese

2 cloves

garlic, minced or grated

2 tsp

fresh lemon juice

1/4 tsp

salt

1/4 tsp

pepper

4 tsp

extra virgin olive oil

package (16-oz) gnocchi

3 tbsp

extra virgin olive oil, divided

1 lb

asparagus, tough ends removed then cut into 2-inch pieces

1 lb

peeled and deveined large shrimp, tails removed

salt and pepper