Boil Zero&Light Fit Pasta (35 gram) following package instructions.
Meanwhile, bleach the Asparagus (150 gram) for 3 minutes in boiling water, then cut off the tips, set those aside.
Blend the asparagus with Ricotta Cheese (50 gram), Pistachios (1 tablespoon), Extra-Virgin Olive Oil (1 tablespoon), Salt (to taste), Ground Black Pepper (to taste), and 1 Tbsp of water taken from the pot where you are cooking the pasta.
When pasta is ready, drain it and dress it with the pesto. Add the tips of asparagus, Grated Parmesan Cheese (1 teaspoon), and some fresh parsley leaves. Serve it up immediately.