Spring Vegetable Pesto Pasta recipes

Name: Spring Vegetable Pesto Pasta recipes
Ingredients: 1 packed cup fresh basil leaves; 1 packed cup fresh mint leaves; 1 small clove peeled garlic; 3 tablespoons pinenuts or slivered almonds; 1/3 cup extra-virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon water; 1/4 teaspoon kosher salt; 1/4 cup finely grated Parmesan cheese, plus more to pass at the table; 1 bunch fresh asparagus, tough ends snapped off, cut into 1-inch pieces; 3/4 cup English peas, fresh or frozen (defrosted); 2 small jars marinated artichoke hearts, drained; 8 ounces Sprouts organic penne pasta