Asparagus Pesto with Pistachios and Balsamic Reduction Drizzle (Vegan)

0 Wash and trim asparagus. Cut into 2-3 inch pieces. Bring a pot of water to a rolling boil and cook asparagus for about 2-3 minutes, depending on how cooked you want it.
1  I like mine al dente. Start checking at 2 minutes. Once it’s reached your preferred level of doneness, strain and rinse in cold water to stop it from cooking longer.
2 Put the asparagus along with all other ingredients, except for the pasta, into a food processor or blender. Pulse until everything is finely chopped or pureed, depending on how you want it. I like it a tad chunky.
3 Cook pasta according to package directions, reserving some pasta water if you want to thin out the pesto.
4 While the pasta is cooking make balsamic reduction by adding everything to a small pot. Bring to a boil, then reduce to a low simmer and cook for about 9 minutes stirring every few minutes. Remove from heat and pour into a glass container.
5 Once pasta is done, drain and put it back into the pot. Add in the desired amount of pesto. Mix well. 
6 You can add some reserved pasta water to thin out if you prefer. Serve on plates with a drizzle of the balsamic reduction and sprinkle of crushed pistachios and lemon zest.