Preheat oven to 425 degrees.
Rinse and trim asparagus. Pat dry and cut into 2 inch pieces.
Place asparagus and tomatoes in a large bowl and drizzle with olive oil.
Toss with fresh basil and season with salt and pepper to taste (save the bowl to toss pasta in later). Place veggies in a single layer on foil lined cookie sheet. Roast in the oven for about ten minutes or until tomatoes start to blister and asparagus is tender.
Set aside to cool.
While veggies are roasting, place pasta in a pot of boiling water and cook to al dente.
Drain and rinse with cool water.
Toss pasta in the bowl used for the veggies.
Add Hidden Valley Basil Parmesan Pesto and stir.
Fold in the roasted tomatoes and asparagus and sprinkle with fresh shredded Parmesan Cheese. Garnish with fresh, chopped basil, if desired.