Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
While the pasta is cooking, in a small skillet, toast the nuts.
Using a food processor, purée the toasted nuts, asparagus, herbs, cheese, garlic and lemon juice; season with salt and pepper. With the machine on, drizzle in about 1/4 cup EVOO; stream in a few more tablespoons as needed to form a smooth pesto.
In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water. Toss for 1-2 minutes to coat.