Spinach Pasta With Asparagus Pesto

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1/2 pound cooked asparagus, with tops removed

1 clove of garlic

1/4 cup basil leaves

1 ounce pine nuts

1 1/2 tablespoons olive oil

1 shallot, thinly sliced

1 cup chicken broth

1/2 pound asparagus tips, cut into 2-inch pieces

1 pound spinach spaghetti

1 ounce Parmesan, freshly grated (about 1/4 cup)

1 1/2 teaspoons salt

1/8 teaspoon freshly ground pepper

1/4 cup fresh basil leaves, torn into pieces

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