Bring a large pot of water to a boil and cook pasta according to package directions until al dente. Set aside.

Meanwhile, heat about a tablespoon of olive oil in a large skillet over medium heat. Add onion and garlic. Cook, stirring frequently until onions are translucent and garlic is fragrant, 4-5 minutes. Remove from heat and add onion mixture to food processor or blender.

Return the pan to the stove over medium heat and add asparagus. Heat the asparagus for 4-6 minutes until tender crisp.

While asparagus cooks, add water, salt, spinach, basil, and toasted walnuts to blender or food processor and blend until smooth, drizzling a steady stream of olive oil while the blender runs. {I'm not entirely sure how much I added, probably about ¼ cup, just enough to get everything moving smoothly in the blender.} Taste and season accordingly.

When asparagus is ready, combine all ingredients, including halved cherry tomatoes in pasta pot or large bowl and toss together gently.

I sprinkled a tiny bit of parmesan on the top, but truthfully, it didn't even need it. Enjoy your veggies!