Method

• Bring 2 pots of water to a rolling boil, one large pot for the pasta and one medium sized for the asparagus
• While the water is heating, put the pine nuts, hazel or sunflower seeds in a single layer in a large fry pan
• Heat on medium heat, stirring occasionally, until fragrant and lightly browned
• Remove them from the pan and set aside
• You will use ¾ cup of the nuts for the pesto paste and 1/4 cup to mix in whole
• Add a little salt to the asparagus water and drop the asparagus into the pan
• Cook for only 2 or 3 minutes, until the spears are bright green and barely tender
• Drain under cold water to stop the cooking
• Cut the tips off, and set aside, and several of the asparagus (diagonal cut about an 2cm from the end) to use for garnish
• Add the asparagus, spinach, garlic, Parmesan, and ¾ cup of the pine nuts to a food processor
• Purée and, with the motor running, drizzle in the ¼ cup of olive oil until a paste forms
• If too thick, thin it with a bit of the pasta water
• Add the lemon juice and salt, taste and adjust seasoning
• Salt the pasta water well and cook the pasta until just tender
• Check the directions on the pasta package
• You'll need more time for dried pasta and less for fresh
• Drain and toss immediately with 1 cup of the asparagus pesto
• Served garnished with the asparagus tips