Creamy pesto butter bean pasta

Directions

1. Put the basil, walnuts and garlic into your food processor bowl and pulse until broken down, but still chunky. Drizzle in the olive oil and pulse until smooth. Add the parmesan and pulse a couple more times until all ingredients are combined. Set aside.
2. Trim the bottom 2 inches of asparagus and discard. Cut the asparagus, on a long bias, about ¼” (½ cm) thick and 1” (2 ½ cm long). Drain and rinse the butter beans.
3. Bring 4 qts (3.8L) water to a boil with 2 tbsp (30ml) salt. Add the bucatini and cook, stirring often until the noodles are al dente (soft, with a slightly firm centre). When the bucatini are finished, set aside one cup of the cooking liquid and drain the pasta.
4. In a non-stick skillet, over medium high heat, melt the butter and cook until it starts to foam. Add the asparagus pieces with a pinch of salt and sauté for 2-3 minutes. Stir in the drained butter beans, cream, ½ cup of the reserved pasta water and bring to a simmer. Add the bucatini to the pan and gently toss, until warmed through. If the pan becomes dry, add a splash more pasta water and continue cooking.
5. Once the pasta is hot and all the ingredients are well mixed, remove from the heat. Add in the pesto, lemon juice and cracked pepper. Toss until the bucatini is well coated, adding a splash more pasta water if needed.  
6. Split into 4 bowls and top with a generous amount of fresh grated parmesan and a few leaves of fresh basil