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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. 2 While The Water Is Heating, Put The Pine Nuts In A Single Layer In A Large Skillet. Heat On Medium Heat, Stirring Occasionally, Until Fragrant And Lightly Browned. Remove Pine Nuts From Pan And Set Aside. You Will Use 3/4 Cup Of The Pine Nuts For The Pesto Paste And 1/4 Cup To Mix In Whole. 3 Salt The Asparagus Water And Drop The Spears Into The Pan. Cook For Only 2 Or 3 Minutes, Until The Spears Are Bright Green And Barely Tender. Drain Under Cool Water To Stop The Cooking. Cut The Tips Off, And Set Aside, Several Of The Asparagus (Diagonal Cut About An Inch From The End) To Use For Garnish. 4 Add The Asparagus, Spinach, Garlic, Parmesan, And 3/4 Cup Of The Pine Nuts To A Food Processor. Pur
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