If necessary cook asparagus spears until tender,(keep water for cooking the Penne).

Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half.

Place oil and Pine nuts in a saucepan, cook over low heat until Pine nuts are light golden brown. Drain immediately.

Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper to taste.

With the machine running, slowly add the olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water if necessary to achieve a slick, saucy pesto.

Scrape into a bowl and refrigerate until needed.

Heat the olive oil in a medium sauté pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season to taste with salt and pepper.

While the potatoes are browning, cook the penne until al dente, about 12 minutes, then drain.

Pour the pasta into two serving bowls, add the potatoes evenly and cover evenly with asparagus pesto.

Toss well and dust with a light grating of Parmesan before serving.