Bring a pot of water to a boil, salt it, add the asparagus and cook for 3 minutes. With a spider or slotted spoon, transfer the asparagus to a bowl of ice water to stop the cooking; drain and set aside. To the same water, still boiling, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the cooking water.
Using a food processor, puree 1/2 cup stock, the mint, parsley, pistachios and EVOO.