Spring Green Pesto Pasta with Pine Nuts and Parmesan - Morton Salt

Ingredients

• 5 ounces fresh baby spinach leaves
• 1/4 pound fresh asparagus tops only, blanched (2 oz cooked)
• 1/2 cup packed fresh Italian parsley leaves
• 1/2 cup packed fresh basil leaves
• 1/4 cup packed fresh cilantro leaves
• 2 garlic cloves, minced
• 1/4 cup toasted pine nuts
• 4 ounces freshly grated Regiano Parmesan cheese
• 1 teaspoon Morton ® Coarse Kosher Salt
• Freshly ground black pepper
• 1/3 cup olive or vegetable oil
• 1/4 cup prepared medium chipotle salsa
• 1 pound linguini pasta
• Fresh basil
• Toasted pine nuts
• Freshly grated Parmesan cheese