Cook pasta according to directions. Reserve 1/2 cup of pasta water, drain, rinse immediately and set aside.
Toss asparagus with 2 teaspoons of olive oil, salt and pepper. Place on baking sheet with roasted garlic. Roast at 350 F for 20 minutes.
Heat small saute pan and toast pine nuts until brown. About 3 minutes.
In food processor, combine basil, cheese, walnuts, 2 tablespoons of olive oil, the juice from half a lemon, asparagus and garlic (peeled) until smooth and creamy.
I doubled the pesto recipe and used it on chicken the next night. Delicious!