Penne with Asparagus-Pistachio Pesto - Andrew Zimmern

Ingredients

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