Preparation

Make the pesto

• 将一锅盐水煮沸。加入欧芹并煮沸，直到变成明亮的绿色，约1分钟。在冷水中排干并冲洗。用纸巾挤压干燥，然后转移到搅拌机中。加入开心果，奶酪，大蒜，1/2茶匙。盐和1/4茶匙。胡椒粉，混合直至充分混合。加入油和混合物，并根据需要添加更多，以使其变松成香蒜酱般的稠度。

Make the pasta

• Bring a large pot of well-salted water to a boil.
• 切断芦笋技巧并放在一旁。使用蔬菜剥皮剂，将芦笋茎和胡萝卜刮去，瞄准与扁平牙菌碱大致相同的长度和宽度。
• Boil the shaved asparagus and carrots (in batches, if necessary) until crisp-tender, about 1 minute. Remove from the pot (keep the water boiling), rinse under cold water, pat dry, and transfer to a large bowl. Blanch the asparagus tips the same way until crisp-tender, about 2 minutes, and transfer to the bowl. Add the lemon zest and juice to the bowl, season with 1/2 tsp. salt and black pepper to taste, and toss well.
• Replenish the water, and return to a boil, if necessary. Cook the pasta according to package directions until al dente. Drain and add to the bowl. Add 1/4 cup of the pesto, and toss to coat. Season to taste with lemon juice, salt, and pepper. Serve dolloped with additional pesto (reserve any leftover for future use) and sprinkled with the pistachios and cheese.

Make Ahead Tips

The pesto will keep, refrigerated for 1 day; it freezes well, too.