Pasta. Cook pasta according to package directions to ''al dente''. Drain pasta and set aside. Reserve about 1 cup of pasta water for later.
Asparagus. In a medium saucepot, add water and take it to a boil. Meanwhile, the water is warming up, prepare the asparagus stalks by snapping the woody ends off or cutting them off with a knife. Add the stalks to boiling water, and simmer on low for 3-4 minutes. You can also steam the asparagus if you wish.
Make an ice bath. Remove the cooked asparagus from the water and place ina bowl with cold water and ice. Set aside to let the asparagus cool and stop cooking.
Chicken. Season the sliced chicken pieces with salt and black pepper. In a nonstick skillet over medium-high heat add 2 tablespoons of olive oil. Once the oil is hot cook the chicken until golden brown (about 4-5 minutes).
Once cooked, lower the heat to medium and add pesto sauce, 1 cup pasta cooking water, and lemon juice. Toss the chicken in the mixture and take it to a simmer. Stir in cooked pasta and asparagus. Give it a good stir and cook until pasta is warmed through. Remove from the stovetop.
Serve with grated parmesan on top and lots of fresh basil leaves. Try this quick recipe for basil chiffonade.
