Nasturtium pesto makes a perfect pasta for spring that is light, quick, and easy. Add spring vegetables and it's a well balanced meal.
Pesto: if you haven't made it already, follow this recipe. (Uses nasturtium leaves, nuts, olive oil, and parmesan cheese).
Cook pasta according to the instructions on the box. Be sure to salt the water (until it tastes like seawater). Save 1 cup of the cooking water when you drain it.
When the pasta is almost done, heat a skillet to high. Cut the bottom of the asparagus spears off to get rid of the dry ends. Sear the asparagus spears for a couple minutes per side. Season with salt and pepper.
Add the pesto to the pan and heat it until it melts (if it was solid from being refrigerated). Add 1/4 cup of the pasta cooking water to the pesto in the skillet (after the pasta is done cooking and you've drained it). Continue to add water until it has the sauce consistency you want, I usually stop at 1/4 or 1/2 of a cup.
Add pasta to the skillet, along with the lemon zest and juice. Then toss until coated. Season with salt and pepper, and grated Parmesan cheese. Serve.