Preheat oven to 400 degrees F.
Cook pasta according to package directions until al dente, in salted water. Drain and set aside.
Meanwhile, line a baking tray with parchment paper.
Remove tough bottom ends from asparagus by breaking them off gently.
Cut remaining stalks into thirds or quarters (preference)
Place asparagus pieces onto baking sheet. Drizzle with oil, gently toss, and season generously with salt and pepper.
Roast 12 to 14 minutes until fork tender, then remove promptly from oven.
Meanwhile, place remaining ingredients into a food processor. Blend, scraping down sides, until smooth. Add 2 tsp olive oil or water if desired, to thin.
Transfer pasta, asparagus, and sauce to a large mixing bowl. Gently mix to incorporate. Serve and top with fresh basil.