1. Preheat oven to 400F. Heat a pot of salted water for the pasta.
2. Once scallions, garlic, and ginger have been washed and trimmed, place on a roasting pan and drizzle with olive oil. Season with salt and pepper. Place in the center of the oven and roast for 10-15 minutes, or until the greens of the scallions start to brown. You should be able to smell a beautiful aroma at this point as well. Transfer the scallions, ginger, and garlic into a food processor or blender – make sure the olive oil gets transferred, too.

Tip: If you want extra depth in the pesto, roast the ginger and garlic a few minutes longer until they brown a bit more to get a richer flavor.

1. In a small frying pan, toast sliced almonds over medium heat for 3-5 minutes until fragrant, or slightly brown. Transfer toasted nuts to the food processor. Add salt, pepper, and 1/4 cup olive oil – you can always put <g class=”gr_ gr_78 gr-alert gr_gramm gr_disable_anim_appear Grammar replaceWithoutSep” id=”78″ data-gr-id=”78″>more</g> later. Start the food processor by quickly chopping up the aromatics, and then start blending at a higher speed until you have a pasty consistency.
2. Check the pesto: add more olive oil if necessary, taste for seasoning – blend again to achieve the desired thickness.
3. Add the spaghetti into the boiling water and while it cooks, let’s get started with the asparagus.
4. In a dry skillet over medium-high heat, throw in the asparagus and stir every few minutes. Once they are tender and slightly brown, around 7-8 minutes, turn off the heat. Drizzle with olive oil and season with salt and pepper. Let them rest while the pasta cooks.
5. Once the spaghetti has been cooked and drained, toss with scallion ginger pesto, throw in the asparagus, and some final seasoning if necessary.
6. Serve this tasty pasta on warm plates and garnish with chopped scallions. For the cheese lovers, go ahead and grate some fresh Parmesan onto these plates.