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Snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 1-inch pieces. Set aside.
Meanwhile, in a 4-quart Dutch oven, cook onion and garlic in hot oil until tender. Carefully add broth; bring to boiling. Stir in pasta; reduce heat and boil gently for 5 minutes. Stir in asparagus and snow peas. Return soup to boiling; cook 3 minutes more. Stir in spinach and pepper; cook 1 minute more. Remove soup from heat. Ladle soup into bowls. If desired, swirl some pesto into each bowl of soup. Sprinkle Parmesan on top of each serving.