Cook the pasta in salted boiling water for 12 minutes or according to the instructions on the pack.
Drain, mix in a tablespoon of olive oil and allow to cool.
Drain the asparagus.
Pick the parsley and basil leaves.
Crush the garlic cloves.
Grate the parmesan.
Puree the asparagus, basil, parsley and garlic in a food processor. Add the olive oil as you puree the vegetables.
Stir in the grated paremsan and season with lemon juice.
Stir the pesto into the pasta and serve.
«Try adding some pine nuts to the pesto for some crunch and texture.»