Begin by boiling a large pot of salted water. Add the penne and cook according to package instructions until al dente. Once ready, reserve about 1 cup of pasta water and then drain the pasta.

In the same pot of boiling water (after removing the pasta), add the asparagus pieces for about 2-3 minutes until bright green and tender but still firm. Drain and set aside.

In a blender or food processor, combine the basil, lemon zest, lemon juice, garlic, and half of the Parmesan cheese. With the machine running, slowly add the olive oil until smooth. Adjust thickness with reserved pasta water if necessary.

In the pasta pot, toss the penne with the asparagus and lemon pesto. Add a splash of reserved pasta water if desired to ensure the sauce coats the pasta perfectly. Season with salt and black pepper.

Transfer to a serving dish, and finish with the remaining Parmesan cheese and a drizzle of olive oil. Enjoy!