In a food processor combine basil, cheese, garlic, pine nuts and ¼ C olive oil. Slowly drizzle in the remaining ¼ C olive oil while the food processor is running. Season with kosher salt to taste.
For the Pasta:
Cook pasta according to package ingredients.
Cut tough ends off of asparagus. Cut asparagus into thirds at an angle.
When pasta is cooked, use a label to remove 1 cup of boiling pasta water, set aside. Drain pasta and return to pot. Add asparagus and ¾ C pesto. Stir to incorporate, thin out with ¼ - ½ C reserved pasta water. Add more pesto/water if needed. Add the juice of 1 lemon, season with S&P. Top with lemon zest and grated cheese. Serve immediately.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/lemon-pesto-capunti-pasta-with-asparagus/