Bring eight cups of water to a boil in a large saucepan with Salt (2 teaspoon).
While waiting for the water to boil, remove the gills from the Portobello Mushroom (4 ounce) and cut into half inch slices. Set aside.
Bend the asparagus by snapping the thicker bottom ends where they break naturally. Cut into half inch pieces, and set aside.
Pick Fresh Basil (1 ounce) leaves from stems and discard stems. Place half of the leaves in the bowl of the food processor and roughly chop the remaining leaves. Set aside.
When water comes to a boil, add Farfalle Pasta (6 ounce). Cook for 12 minutes, or until desired texture. Reserve two tablespoons of the pasta water. Drain the pasta into a colander and return to the pot.
Meanwhile, to create the pesto, add Olive Oil (1 tablespoon), Pine Nuts (2 tablespoon), Garlic (2 clove), Parmesan Cheese (2 tablespoon), Salt (2 teaspoon), and Ground Black Pepper (1/4 teaspoon) into the bowl of a food processor with the basil leaves.
Add Fresh Parsley (0.5 ounce) and pulse until smooth.
In a large saute pan over medium high heat add Olive Oil (1 tablespoon). Add the mushrooms and saute for 3 minutes.
Add the Asparagus (4 ounce) and cook for an additional two minutes. Remove from heat and hold for next step.
Add the farfalle to the saute pan. Fold in the pesto and reserved pasta water. Stir until well combined.
Serve on large plates, garnished with some additional pesto if desired.