Combine all pesto ingredients except the basil in a food processor or blender. Pulse until the garlic and pine nuts are smooth.
Add the basil and continue to pulse until a desired pesto consistency is reached. Don't over blend.
Cook the pasta al dente.
Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and sauté until they start to brown, about 5 to 7 minutes.
Reduce heat to medium and add the sliced leek, plus a pinch of salt and more olive oil if the pan is dry. Continue to stir and sauté until the leek is soft, about 2 to 3 more minutes.
Make the asparagus ribbons while the mushrooms and leeks cook. Hold the cut end of the asparagus with one hand and run a vegetable peeler down the asparagus with the other on the counter, a rolling pin or over an upside down bowl. Flip the spear over once you reach the halfway point.
Add the asparagus ribbons, the pesto and the cooked noodles to the pan with the mushrooms and leeks to just warm through, then remove from heat.
Season with salt and pepper.
Serve with grated parmesan cheese and a drizzle of extra virgin olive oil if desired.