To clean the morels, fill a bowl with cold water, add the morels, and swish them around in the water. Remove from the water and repeat with two more changes of water. Dry with paper towels and cut the morels in half lengthwise.
Cut the tips off of the asparagus and, using a mandolin or “Y" vegetable peeler, cut the jumbo asparagus into long julienne strips to resemble noodles.
Heat the oil in a large sauté pan over medium-high heat until just smoking. Add the morels and asparagus tips and sauté until softened and lightly browned, about five minutes.
Meanwhile, bring water to a boil, add the pasta, and cook 30 seconds under al dente according to the package directions. Add the asparagus “noodles" and cook for another 30 seconds, until both are al dente. Drain, reserving some of the cooking liquid. Add the pasta and asparagus “noodles" to the pan with the morels, season with salt and pepper, and toss well, adding enough of the reserved cooking liquid to moisten it. Toss in mint.
Spoon the pesto over the bottom of four large bowls and arrange the pasta in the center. Grate some cheese on top and finish with the lime zest. Serve each with a lime wedge.
Note: This recipe is 9 Weight Watchers points per serving.
