Fusilli bucati are long corkscrews of pasta, very fun to wind around your fork, thickly coated with a creamy sauce and studded with chunks of chicken and tender spring asparagus.
Heat oven to 450°F. Place asparagus on a parchment-lined baking pan; roast 10 to 15 minutes or until tender. Cut into 2-inch pieces, reserving tips to toss with pasta.
Place rest of asparagus stems, mint, and oil in food processor or blender. Begin processing, adding garlic and nuts as mixture becomes smoother. Quickly pulse in 1/2 cup cheese and lime juice until mixture is thick and smooth. Set aside.
Heat 1 tablespoon oil in large skillet over medium-high heat. Season chicken with salt and red pepper flakes; sauté about 6 minutes or until no longer pink in center. Cook to internal temp of 165°F. Meanwhile, cook pasta according to package directions, adding peas during the last 3 minutes of cooking.
Drain pasta and peas; pour into large serving bowl. Add chicken, asparagus tips, and pesto to taste. Gently toss until ingredients are coated. Serve with freshly grated Parmesan.
Shorter fusilli pasta or rotini may be substituted for the long noodles.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.