Step 1

Trim and discard the tough/woody ends of each asparagus spear. Cut the tips with about a thumb's length of stalk and reserve them; cut the remaining stalks into 2-inch lengths.

Step 2

Bring a medium saucepan of water to a boil over high heat, add 1 teaspoon of salt and the 2-inch pieces of stalks and cook until tender, 3 to 5 minutes. Using a slotted spoon, transfer them to a food processor.

Step 3

Bring the water in the saucepan to a boil, stir in the pasta and cook according to the package directions, or until al dente. Reserve 1 cup of the cooking water, then drain.

Step 4

Return the now-empty saucepan to high heat. Add the asparagus tips and 1 teaspoon of the oil and cook, stirring constantly, until lightly browned, 3 to 4 minutes. Turn off the heat and transfer the tips to a plate.

Step 5

Stack, roll tightly and cut a few large basil leaves into ribbons; reserve for garnish.

Step 6

Combine the garlic, almonds and the remaining basil in the food processor (with the asparagus pieces). Add 1 tablespoon of lemon juice and the remaining 3 tablespoons of oil and pulse to form a coarse puree, stopping to scrape down the sides a few times. Add the lemon zest and vegetarian Parmesan and pulse a few times to incorporate and form the pesto. Taste, and season with more lemon juice and/or salt, as needed.

Step 7

Return the saucepan to medium-low heat. Add the drained pasta, along with the beans and the asparagus pesto. Toss gently to incorporate, adding just enough of the reserved pasta cooking water, a few tablespoons at a time, to create a creamy sauce.

Step 8

Once the pasta has warmed through, remove from the heat and divide it among warmed bowls or plates. Top each portion with some sauteed asparagus tips, basil ribbons and more cheese. Serve right away.