Rigatoni with Asparagus-Pistachio Pesto

Ingredients

• ¼ cup pine nuts
• 1 ½ lbs. asparagus, cut into 1-inch lengths
• 3 medium carrots, chopped
• 1 medium shallot, chopped
• ½ cup packed basil leaves
• 2 garlic cloves, thinly sliced
• 1 tablespoon honey
• 2 teaspoons finely chopped thyme
• 1 ½ teaspoons finely grated lemon zest
• 1 teaspoon cumin
• ¼ cup extra-virgin olive oil, plus more for tossing
• Kosher salt
• Freshly ground pepper
• 1 lb. rigatoni
• ¼ lb. sliced bacon
• 1 cup chicken stock or low-sodium broth
• 4 tablespoons unsalted butter
• ¼ cup unsalted roasted pistachios, very finely chopped
• ⅓ cup chopped parsley
• Freshly grated Parmigiano-Reggiano cheese, for serving