A fresh, bright, and flavorful pesto to brighten up your sunny summer day even more. This pasta is vegan, and contains simple, healthy ingredients.
To prepare the pasta, start by blanching the asparagus. Bring a medium pot of water to a boil. Add the trimmed and halved asparagus spears. Allow asparagus to boil for 2 minutes until tender. Drain and transfer to ice cold water to stop cooking. Drain again. Add asparagus to a food processor along with the rest of the ingredients. Blend until smooth.
Add more water a tbsp at a time if you want a smoother texture. Adjust taste with more salt and pepper if needed.
To serve two, add half of the pesto to two servings of pasta (about 1.5-2 cups). To serve 4-5 add all the pesto to 3-4 cups of pasta.