To make the pesto, smash the pine nuts, garlic and basil in a pestle and mortar, then add the oil and Parmesan, season with salt and pepper, and set aside. OR blend in a food processor.
Cut the tips off the asparagus and slice the rest.
In a medium sized pan of boiling salted water blanch the broad beans and asparagus for 2 minutes, then drain and refresh under cold running water. Squeeze the beans out of their shells and set aside with the asparagus.
In a large pan of salted boiling water, cook the pasta to the packet’s instructions. At the last minute add the asparagus and broad beans, then drain and place in a large bowl.
Mix in the pesto and divide between 4 warm bowls and serve.