Mint and Pine Nut Pesto with Gemelli and Asparagus

INGREDIENTS

3/4 lb

asparagus, ends snapped off, cut into 1-½-inch pieces

5 tbsp

extra-virgin olive oil, more as needed

1/4 cup

freshly grated Parmigiano-Reggiano

1/2 cup

freshly grated Parmigiano-Reggiano

1/3 cup

firmly packed fresh mint, chopped

scallions (dark and light green parts only), trimmed and thinly sliced (about ½ cup)

2 tsp

fresh lemon juice, more to taste

1 lb

gemelli

1/2 cup

pine nuts, toasted

Kosher salt and freshly ground black pepper