Asparagus and Pistachio Pesto Pasta

Name: Asparagus and Pistachio Pesto Pasta
Ingredients: 1 pound thin asparagus; 1/4 cup fresh mint leaves; 1/4 cup flat leaf parsley leaves; 1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves; 1/4 cup grated Parmigiano Reggiano cheese; 3-4 tablespoons pistachios, toasted; 1 clove garlic, grated or made into a paste; Juice of 1 lime or 1/2 lemon; 1/3-1/2 cup extra virgin olive oil (EVOO); Salt; freshly ground pepper; 1 pound penne; 1 cup fresh shelled peas or defrosted frozen organic peas; Shaved Parmigiano Reggiano cheese, for garnish

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Trim the tough ends from the asparagus. Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days, or until ready to serve. Chop the remaining asparagus

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