A pasta that is as bright, fresh, and green as the first asparagus stalks and pea pods to show up in early spring. The recipe is much heavier in vegetables and lighter in pasta than your typical plate of pasta. The pesto, made of equal parts basil and mint, pulls it all together.
Fill a medium pot with water and add enough salt that it tastes slightly salty. Bring it to a boil over high heat and add the pasta.
Cook the pasta until nearly done. Add the asparagus and peas to the boiling water and cook another 1 to 2 minutes until the asparagus is just barely tender. Reserve about ¼ cup of pasta water before draining.
Transfer pasta, asparagus, peas, and drained artichoke hearts to a large bowl. Add as much pesto as desired and stir well. Add a little of the cooking water, if needed, to moisten the pasta a bit.
Serve with Parmesan on the side.