Cashew Pesto Pasta

I like the combination of pesto with the cashew since I have it alot from last Christmas, I got this recipe from Rachael Ray Magazine bu I modified it little bit, I skip the tomato because my hubby doesn't like it and I add shrimps. But still very simple and elegant, I love it.

Ingredients:
One 12-ounce box farfalle or macaroni pasta
about 12 pieces big shrimp, peel and divine
1/2 cup extra virgin olive oil plus 1 Tbs to fry the shrimp
salt and pepper
dash of paprika
2 cup combination flat leaf parsley leaves and spinach
1/4 cup roasted cashews
1/4 cup grated parmesan cheese, plus more for serving
1 clove garlic
Juice of 1/2 lemon

In a large pot of boiling salted water cook the pasta according to package direction until al dente. Drain, return pasta to the pot and toss with 2 tablespoon of olive oil. Cover to keep warm.
Season shrimps with salt, pepper and dash of paprika. Heat the pan, add 2 Tbs of olive oil, fry the shrimps until turn to pink and set aside.
Using food processor, finely chop the parsley, spinach, cashews, parmesan, garlic and lemon juice. With the machine on, slowly add the remaining 1/4 olive oil and process until smooth;season with salt and pepper.
In a serving bowl, combine the pasta and pesto and shrimps. Serve with more parmesan.