Spring Pasta with Peas and Asparagus

8 oz penne or fusilli pasta
1/4 cup fresh peas, shelled
1 cup asparagus, rinsed and chopped into 1 1/2 - 2 inch pieces
4-5 garlic scapes, rinsed and chopped
10 walnuts
1/4 cup olive oil
kosher salt
2 cups spinach, rinsed and thick spines removed
1/4 cup pine nuts
1/2 cup parmesan cheese, grated
1/4 - 1/2 cup pasta water

Heat over to 350 degrees and toast pine nuts for 15 minutes or until golden

Prepare pasta according to package directions.  Make sure to salt your pasta water.  Add the peas and asparagus for the last 4 minutes of cooking.  Drain and return to the pot.

Meanwhile, in a food processor, combine the scapes, spinach, walnuts, olive oil and salt to taste until well mixed.  I use about 1 tsp of salt.  Add the pasta water until the pesto is still very thick, but saucy enough to coat the pasta.  Toss with the pasta in the pot.

Serve in two bowls, each topped with half the pine nuts and cheese.