Spray a small, rimmed sheet pan with olive oil spray. Arrange trimmed asparagus on the pan, lightly spray with olive oil and season with kosher salt and ground black pepper. Roast for 6 minutes if asparagus is thin and 8 minutes if thicker or until tender. Rotate the pan halfway through roasting.

Once roasted, use tongs to transfer the asparagus to a cutting board and cut into thirds.

When the water is boiling, drop in the pasta and stir ocassionally. Cook following the package directions. After the pasta has cooked, drain into a colander and rinse with cold water.

In a large mixing bowl add the cooked pasta, roasted asparagus, pearl mozzarella, halved cherry tomatoes, desired amount of pest, the pine nuts and parmesan.

Toss to combine. Taste and season with more salt and pepper to taste.

Serve or cover and refrigerate until ready to serve.