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Combine the pine nuts or pumpkin seeds, olive oil, garlic cloves, fresh basil leaves, apple cider vinegar and salt in a blender. Blend to a thick pesto. Taste test and adjust with more garlic or vinegar to preference.
Cook the pasta in salted water according to packet instructions. Reserve a quarter cup of the pasta water.
Drizzle olive oil in your skillet and cook the diced onion for 2-3 minutes until softened. Add the diced bell pepper, zucchini and asparagus. Cook for a few minutes, then add in the minced garlic. Cook the vegetables for about 8 minutes, or until to the degree of softness you prefer, stirring occasionally.
Drain the pasta (reserving the water beforehand!) and tip into the skillet. Stir in the pesto, adding the pasta water to loosen the sauce, making sure the pasta is well coated. Spoon into your serving bowl, season to preference and enjoy!