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1
Trim the tough ends from the asparagus.
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2
Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days or until ready to serve.
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3
Chop the remaining asparagus and place it in a food processor.
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4
Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice.
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5
Add the EVOO, pouring to a count of 6 (1/3 to 1/2 cup).
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6
Season with salt and pepper.
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7
Pulse until the pesto comes together.
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8
Place in a small container and store in the refrigerator if not using immediately.
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9
To serve, bring the pesto to room temperature and place it in a large, shallow serving bowl.
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10
Slice the reserved asparagus spears on an angle into 1 1/2-inch pieces.
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11
Bring a large pot of water to a boil for the pasta and season with salt.
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12
Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes.
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13
Scoop out 1 cup of the cooking water and add it to the serving bowl to thin the pesto.
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14
Drain the pasta, peas and asparagus and add to the bowl.
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15
Toss 1 to 2 minutes to combine.
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16
Season with salt and pepper and garnish with the shaved cheese.
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17
Cook's Note: The pesto can be stored for up to 5 days in the refrigerator.
