Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in ½ cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 340g bucatini; reserve ½ cup cooking water. Toss the pasta with the pesto, steamed chopped asparagus, 230g prawns and the reserved cooking water. Top with toasted breadcrumbs.