Vegan Asparagus Pesto Pasta Salad

36 Oz Asparagus from Costco (2 Pounds & 4 Oz)
1 Tbsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

Snap off the though ends of the asparagus. Add the asparagus spears. Cook for 4 minutes. Take out the asparagus spears and place them on a colander. Rinse with cool water.

Prepare Pasta

16 oz Gluten Free Brown Rice Pasta

Bring the water to Boil again.

Cook pasta as per cooking direction on the cover.

While pasta is cooking, place asparagus in cutting board, trim off top 3" of asparagus spears and put the tips into the mixing bowl. Cut the bottom into several pieces and set aside to use in pesto sauce.

Pesto

4 Garlic Cloves
1/4 + 1/4 Cup Pine Nuts (lightly dry toasted, 1/4 Cup for Pesto and 1/4 Cup for Garnishing Pasta)
1/4 cup Walnuts
3 Tbsp Lemon Juice
1 Cup lightly packed fresh Basil Leaves
2 and 1/2 Tsp Salt
2 and 1/2 Tsp Black Pepper Powder

Blend Garlic, 1/4 Cup Pine Nuts and pulse to chop.

Add Lemon Juice, Basil, Salt, Black Pepper Powder and Asparagus pieces (not the tips), puree until smooth, add pasta water for blending.

The Pasta

2 Heirloom Tomato, Chopped
1/2 Package Cherry Tomatoes

Toss the Pasta, Asparagus Tips, Tomatoes and Pesto into mixing bowl, Sprinkle with remaining 1/4 cup of toasted Pine Nuts.

Source: fatfreevegan

Taste Note: Tastes Awesome.
Yields:  10 Cups. I used two 1 lb packets of pasta.
Will i prepare it again: Definitely Yes.