Carefully roast the pumpkin seeds and let them cool. Grate parmesan or pecorino cheese.
Break off the ends of the asparagus, cut off the tips and set aside, then cut the stalks into pieces and simmer in salted water for 5 minutes. Place in the moulinette while still warm and puree briefly. Add the pumpkin seeds, pecorino cheese, lemon juice, crushed garlic (to taste) and a good dash of olive oil. Season with salt and pepper, mix briefly and season again to taste.
In the meantime, cook the pasta.
Heat the olive oil, briefly fry the thyme, rosemary, garlic cloves and the asparagus tips. Add the prawns and fry until they are pink. Season with salt and pepper.
Mix the pasta with about 2/3 of the lukewarm pesto, add a little pasta water if necessary and serve with shrimp and asparagus tips.
Without prawns, it`s a delicious vegetarian dish.
The rest of the pesto can be used for bruschetta and tastes best at room temperature.