1. In a pot, blanch asparagus in salted boiling water for 3 to 5mins until soft, remove and cool down.
  2. Add pasta to pot and cook as per packet directions.
  3. Place half of blanched asparagus, basil, spinach, garlic, pine nuts, ricotta and small amount of oil into a food processor and blend until well combined. Add more oil if needed to combine.
  4. Cut remaining blanched asparagus into 1 inch pieces.
  5. Strain pasta and toss together with pesto and cut asparagus.
  6. Season with salt and pepper.