Asparagus Pesto with Pasta

Ingredients

• 1 bunch asparagus spears , trimmed of tough ends and halved crosswise
• 3 handfuls baby spinach leaves
• 2 cloves garlic, peeled
• 1 cup freshly grated Parmesan cheese, plus more for topping
• 1 cup pine nuts
• 1/4 cup extra-virgin olive oil, plus more for topping
• Juice of 1/2 lemon
• 1/2 teaspoon fine-grain sea salt

Directions

1. Set 2 pots of water over high heat until they boil vigorously: 1 large pot for the pasta, and 1 medium-sized pot for the asparagus. While they heat, scatter the pine nuts across a large skillet so they sit in a single layer. Cook them over medium heat, stirring now and then, until they smell toasty and turn pale golden.
2. Transfer the pine nuts out of the skillet and reserve them. Measure 3/4 cup for the pesto paste; keep the remaining 1/4 cup whole for tossing in later.
3. Season the water in the asparagus pot with salt, then add the spears. Cook just 2 or 3 minutes, until the asparagus turns vivid green and is barely tender.
4. Rinse the asparagus under cool water as you drain it so it stops cooking. Slice off the tips, setting aside several asparagus tips cut diagonally about 1 inch from the end for garnish.
5. In a food processor, combine the asparagus with the spinach, garlic, Parmesan, and 3/4 cup of toasted pine nuts.
6. Process the mixture, and as the machine runs, slowly pour in the 1/4 cup of olive oil until it becomes a paste. If the mixture seems too thick, loosen it with a little pasta water.
7. Mix in the lemon juice and salt, then taste and correct the seasoning.
8. When you scrape out the food processor bowl, use 1 hand to steady the bottom, and place a finger in the center hole to keep the blade secured instead of letting it tumble out.
9. Salt the pasta water generously and cook the pasta until it is just tender. Follow the timing on the pasta package; dried pasta will take more time, and fresh pasta will take less.
10. Fresh pasta cooks very quickly.
11. Drain the pasta, then immediately toss it with 1 cup of the asparagus pesto.
12. Finish each serving with Parmesan scattered over the top, the reserved 1/4 cup of toasted pine nuts, and a small stream of olive oil.