Ingredients
1 bunch fresh mint, stems discarded (about 1 cup packed leaves)
1/2 cup shelled raw unsalted pistachios, plus more, chopped, for serving
2 ounces Pecorino Romano, finely grated (1/2 cup), plus more for serving
1 small clove garlic, smashed and peeled
2 teaspoons finely grated lemon zest (from 2 lemons)
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
12 ounces campanelle or other short, ruffled pasta
12 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces (2 cups)
1 pint cherry tomatoes, halved
Preparation
In a food processor, pulse 1/2 cup mint, pistachios, cheese, garlic, and zest with 1/2 teaspoon salt and 1/4 teaspoon pepper until finely chopped. Add oil; pulse until a loose paste forms.
Cook pasta in a large pot of generously salted boiling water 5 minutes. Add asparagus; cook until crisp-tender and pasta is al dente, about 3 minutes more. Drain, reserving 1 cup pasta water. Let cool 10 minutes.
In a serving bowl, combine pasta and asparagus with pesto and tomatoes. Toss with 1/4 cup pasta water, adding more, a few tablespoons at a time, until sauce evenly coats pasta. Serve, topped with remaining mint, chopped pistachios, cheese, and a drizzle of oil.
