Preheat your oven to 400°F (200°C). On a baking sheet, place halved cherry tomatoes and drizzle them with olive oil, salt, and pepper. Roast for about 20 minutes until soft.

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions, around 8-10 minutes until al dente. Reserve about half a cup of pasta water.

In a food processor, combine basil leaves, garlic, nuts, grated Parmesan cheese, and olive oil. Pulse until smooth for a creamy consistency.

Bring a small pot of water to a boil. Trim asparagus and add for 2-3 minutes until bright green. Drain and plunge into an ice bath to stop cooking.

In a large mixing bowl, combine hot cooked pasta, basil pesto, roasted tomatoes, and blanched asparagus. Toss gently, adding reserved pasta water if needed.

Serve warm, garnishing with fresh basil leaves and a sprinkle of Parmesan cheese. Drizzle with olive oil.