1bunch asparaguscleaned, hard bottoms (about 2 inches) removed, and cut into 2-inch pieces
1/3cupwalnutsraw or toasted
1/2tablespoonlemon juicefreshly squeezed
1/2tablespoonextra virgin olive oil
Preheat oven to 400 degrees.
Boil and drain pasta according to package directions, reserving 1/4 to 1/2 cup of the pasta water for last step. Meanwhile, place asparagus and halved tomatoes in an oven-safe skillet or baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes, until vegetables have browned in places and asparagus is tender. Remove from the oven.
While pasta and veggies are cooking, add 1-1/2 cups of spinach and pesto ingredients (except walnuts) to blender. Puree on high until a smooth consistency is reached. Add the walnuts and puree again until smooth (there can be some coarse walnut pieces remaining).
Toss pesto and pasta together. Add to skillet with the veggies, tossing to combine the veggies. Heat over low heat until the sauce coating the pasta is warmed. Add 1/4 cup pasta water while heating. Add additional to keep pasta sauce creamy, if necessary.