Pesto Shrimp Banza Pasta

Cook one box of Banza pasta according to package directions. While the pasta cooks, sauté asparagus in a pan using avocado oil spray, sea salt, and pepper for a few minutes until tender-crisp. In a separate pan, cook shrimp with a little extra virgin olive oil until pink and cooked through, then add vegan kale, cashew & basil pesto to coat. Combine the cooked pasta, sautéed asparagus, and pesto shrimp in one large bowl. Add sundried tomatoes, more pink sea salt, pepper, and additional pesto if desired. Top with Parmesan cheese before serving.