Bring plenty of salted water to a boil in a large pot and cook the pasta al dente.

Drain them and then let them cool down.

Wash the green asparagus thoroughly and remove the tough ends.

Cut the stalks into bite-sized pieces.

Bring lightly salted water to a boil in a separate pot.

Add the asparagus pieces and let them cook for about 2 - 3 minutes until they are still firm to the bite.

Drain the asparagus and immediately plunge it into ice-cold water to preserve its color and stop the cooking process.

Set the cooled asparagus aside.

Purée the cooked asparagus together with basil, pine nuts, garlic, lemon juice, lemon zest, olive oil, and salt and pepper into a fine paste.

If necessary, add extra olive oil to achieve the desired consistency.

In a large bowl, mix the cooled pasta with the asparagus pieces, halved cherry tomatoes, and pine nuts.

Pour the asparagus pesto over it and stir thoroughly so that all ingredients are evenly coated.

Sprinkle the pasta salad with vegan Parmesan and let it sit briefly so all the flavors can fully develop.

Then you can serve and enjoy the salad directly.