FOR THE PESTO SAUCE:

1. Place pistachio meat in the bowl of a food processor and blend until fine, about 1-2 minutes
2. Place peas, garlic and 2 teaspoons of olive oil (10 grams), lemon juice, salt, pepper and broth into the work bowl along with the ground pistachios.  Blend until peas are smooth and creamy, about 2-3 minutes. 
3. Remove from food processor and set aside.

Yields: 1 Cup of Pea Pesto Sauce.

FOR THE PASTA:

1. If using bacon,* cut the bacon into thin strips by cutting across the width of the bacon and not the length.   * It should be noted that the bacon is used only for garnishing the dish.  If following a vegetarian diet, simply omit.  
2. In a large skillet cook the bacon until crispy and well rendered.
3. Remove bacon from pan and set aside on a paper towel lined plate. 
4. Drain off all excess fat from the skillet and wipe clean with a paper towel. 
5. Place a large pot of water on the stove for cooking pasta.  Heat the pot over high heat bringing the water to a boil.  
6. Meanwhile, rinse the asparagus and cut into 2 to 2 1/2 inch pieces.
7.  Scrape carrots clean and shave into ribbons, using a vegetable peeler.  I have found that when shaving the carrots it is easiest to take 2-3 swipes and then turn the carrot 45 degrees.  After making a complete rotation around the carrot, it will begin to take on a square shape.  Continue making ribbons, by making several swipes of each squared side until the carrot becomes too flimsy.  When the carrot becomes too wobbly and thin to peel any further, turn the carrot in your hand, holding the freshly cut square.  Continue making ribbons on the remaining half of carrot.
8.  Once the water comes up to a boil, add the salt and stir to combine.
9. Add the pasta and cook according to the package directions.  Generally egg noodles will take about 8 minutes to cook.  Allow the noodles to cook in the boiling water for 6 minutes. 
10. Immediately add the asparagus and stir to combine.
11. About 30 seconds later, add the carrot ribbons and allow the vegetables to cook with the noodles for a total of 2-3 minutes.
12. Immediately drain off all of the water or retrieve the pasta and vegetables using a spider or thongs.  Place the noodles into the skillet in which the bacon was cooked.  
13.  Place the skillet over low heat and add the pea pesto, remaining 4 teaspoons (20 grams) olive oil and remaining 1/4 cup of broth.  The heat is added to help keep the pasta warm while tossing with pesto.  There is no need to cook any longer. 
14. Toss to combine until the pesto has coated all of the pasta and vegetables. 
15. Remove from the heat and sprinkle with the Parmesan cheese tossing once again to incorporate.
16. Divide in to pasta bowls and serve immediately.
17. Garnish with bacon bits if using.  For a vegan option,  garnish with Toasted Breadcrumb Gremolata.
18. Serve with additional Parmesan cheese.