Now that you have yourself some pesto, you’re going to mash it up with a little butter and a little blue cheese. A potato masher works wonderfully for this – so does a plain old fork. Now cook yourself up some pasta – any kind will do, but my favorite is campanelle, which has lots of nooks and crannies for the sauce to nestle into.
When the pasta is almost done, drop some chopped asparagus into the water so that is can cook just until it is crisp-tender. Scoop out a little of the pasta water and save it to make the sauce with.
Now drain the pasta and asparagus, return it to the pot and add the pesto/blue cheese/butter mixture. Stir stir stir until everything is melted. Now drizzle in just enough pasta water to make the sauce just the right amount of loose.
If you are in the mood you can scatter some chopped walnuts or toasted breadcrumbs on top – I am always in the mood for both of those things.