Step 1

Preheat your oven to 500° and bring a pot of salted water to boil (I measure a small palmful of fine sea salt).

Step 2

Spray a small, rimmed sheet pan with olive oil spray. Arrange trimmed asparagus on the pan, lightly spray with olive oil and season with kosher salt and ground black pepper. Roast for 6 minutes if asparagus is thin and 8 minutes if thicker or until tender. Rotate the pan halfway through roasting.

Step 3

Once roasted, use tongs to transfer the asparagus to a cutting board and cut into thirds.

Step 4

When the water is boiling, drop in the pasta and stir ocassionally. Cook following the package directions. After the pasta has cooked, drain into a colander and rinse with cold water.

Step 5

In a large mixing bowl add the cooked pasta, roasted asparagus, pearl mozzarella, halved cherry tomatoes, desired amount of pest, the pine nuts and parmesan.

Step 6

Toss to combine. Taste and season with more salt and pepper to taste.

Step 7

Serve or cover and refrigerate until ready to serve.