Asparagus and Pistachio Pesto Pasta

INGREDIENTS

• 1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves
• 1 cup fresh shelled peas or defrosted frozen organic peas
• Salt and freshly ground pepper
• Shaved Parmigiano-Reggiano, for garnish
• 1 clove garlic, grated or made into a paste
• 1/3 to 1/2 cup EVOO
• 1/4 cup grated Parmigiano-Reggiano
• 1/4 cup fresh flat-leaf parsley leaves
• 1 pound thin asparagus
• 3 to 4 tablespoons toasted pistachios
• 1 pound penne
• 1/4 cup fresh mint leaves
• Juice of 1 lime or 1/2 lemon