Simmer the pasta in salty water until al dente. Peel the bottom third of the asparagus and trim off the woody end. Then chop into pieces approx. ½ cm thick. If possible, leave the tips whole. Juice and zest the lemon.
Make a pesto from the garlic, herbs, cheese and olive oil. Stir in the lemon zest and juice, then season with salt and pepper.
Heat the rapeseed oil, sweat the asparagus Add the cherry tomatoes, pasta and pesto, and mix well. Season to taste. Plate the pasta in a deep dish, then garnish with arugula and sour cream.