Italian Vegetable Fusilli With Basil Mint Pesto

• 2 tablespoons pine nuts
• 3 cups fresh basil leaves
• 1 cup fresh parsley
• 1 cup mint leaves
• 2 cloves garlic clove, smashed
• 1 1/4 cups olive oil, divided
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• sea salt and freshly ground black pepper to taste
• 1 (16 ounce) package fusilli pasta (such as De Cecco(R))
• 1 pound asparagus, cut into 1/2-inch pieces
• 1 (5 ounce) bag baby spinach leaves

1. Place pine nuts in a skillet over medium heat. Toast until golden, about 2 minutes. Transfer to a plate and let cool.
2. Combine pine nuts, basil, parsley, mint, and garlic in a food processor or mini chopper; pulse until finely chopped. Add 1 cup olive oil and Parmigiano-Reggiano cheese; pulse to incorporate. Season pesto with salt and pepper.
3. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking water. Wipe out pot.
4. Heat remaining 1/4 cup olive oil in the pot over high heat. Add asparagus; season with salt and pepper. Cook until crisp-tender and browned in spots, about 4 minutes. Stir in spinach and cook just until wilted, 3 minutes. Add pesto and fusilli; toss well to coat. Stir in reserved cooking water if pesto looks dry.

nuts, fresh basil, fresh parsley, mint leaves, garlic, olive oil, freshly grated parmigianoreggiano cheese, salt, fusilli pasta, baby spinach

Taken from www.allrecipes.com/recipe/259345/italian-vegetable-fusilli-with-basil-mint-pesto/ (may not work)