1. Place a large pot with water on to the boil with a good pinch of salt.
  2. Blanch asparagus in boiling water for 2 to 3 minutes until soft, remove and cool down.
  3. Place basil, asparagus, garlic, almonds, pecorino, yoghurt and small amount of oil into a food processor.
  4. Blend until a smooth pesto. If needed add more olive oil to combine.
  5. In a pot of boiling salted water, cook pasta as per packet directions.
  6. Place pesto into a pan on low heat with a little pasta cooking water.
  7. Strain cooked pasta and add to pan, along with mushrooms.
  8. Add salt and pepper to taste.
  9. Serve and enjoy with family and friends!