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1
Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.
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2
Meanwhile arrange the pine nuts in a single layer in a large skillet.
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3
Heat on medium heat, stirring a few times, until fragrant and lightly browned.
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4
Remove the pine nuts from pan and set aside.
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5
You will use 3/4 cup of the pine nuts for the pesto and 1/4 cup whole nuts to stir in.
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6
Salt the asparagus water and drop the asparagus into the pan.
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7
Cook for only 3 minutes, until the spears are bright green and barely tender.
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8
Drain under the cold water to stop the cooking.
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9
Cut the tips off, and set aside, diagonally cut several of the asparagus about an inch from the end for garnish.
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10
Place the asparagus, spinach, garlic, parmesan cheese, and 3/4 cup of the pine nuts to a food processor.
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11
Puree and, with the motor running, drizzle in the 4 tablespoons of olive oil until a reasonably smooth paste forms.
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12
If seems thick, add a bit of the pasta water.
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13
Mix in the lemon juice and salt to taste.
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14
When the pastas are cooked, drain and toss right away with 1 cup of the asparagus pesto.
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15
Sprinkle the remaining 1/4 cup toasted pine nuts, Parmesan cheese, and drizzle a little olive oil.
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16
Serve and enjoy.
