Spring Green Pesto Pasta with Pine Nuts and Parmesan recipes

Name: Spring Green Pesto Pasta with Pine Nuts and Parmesan recipes
Ingredients: 5 ounces fresh baby spinach leaves; 1/4 pound fresh asparagus tops only, blanched (2 oz cooked); 1/2 cup packed fresh Italian parsley leaves; 1/2 cup packed fresh basil leaves; 1/4 cup packed fresh cilantro leaves; 2 garlic cloves, minced; 1/4 cup toasted pine nuts; 4 ounces freshly grated Regiano Parmesan cheese; 1 teaspoon Morton® Coarse Kosher Salt; freshly ground black pepper; 1/3 cup olive or vegetable oil; 1/4 cup prepared medium chipotle salsa; 1 pound linguini pasta; fresh basil; toasted pine nuts; grated parmesan cheese