Cavatappi with Asparagus and Spinach Pesto - Lidia

Ingredients

• Kosher salt
• 4 cups loosely packed baby spinach leaves
• 1 cup loosely packed fresh Italian parsley leaves
• 1/2 cup shelled unsalted pistachios, toasted
• 1 garlic clove, crushed and peeled
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 pound cavatappi
• 1 bunch medium-thickness asparagus, tough stems trimmed, bottoms peeled, stalks cut into 1-inch pieces
• 1/2 cup freshly grated pecorino