Instructions

Bring 4 quarts water to boil in large pot. Add 1 pound campanelle and 1 tablespoon table salt to water and cook until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot.
Meanwhile, toast ¾ cup shelled pistachios and 3 unpeeled garlic cloves in 12-inch skillet over medium heat, stirring frequently, until golden and fragrant, about 5 minutes; transfer to bowl. Chop ¼ cup pistachios and set aside for garnish.
Heat 1 tablespoon extra-virgin olive oil in now-empty skillet over medium heat until shimmering. Add 6 ounces mortadella, cut into ½-inch pieces, and cook until lightly browned and crispy all over, about 10 minutes. Using slotted spoon, transfer mortadella to paper towel–lined plate. Heat remaining fat over high heat until just smoking. Add 1 pound asparagus, trimmed and sliced ¼ inch thick on steep bias; 1 cup frozen peas; and ½ teaspoon salt and cook until tender, 3 to 5 minutes.
Peel garlic. Process garlic, 1 cup heavy cream, ½ cup grated Parmesan, ½ cup basil, 1 teaspoon pepper, remaining ½ cup toasted pistachios, remaining ¼ teaspoon salt, and ½ cup pasta cooking water in blender until smooth, about 1 minute. Add sauce and vegetables to pot with pasta and cook over medium-high heat, stirring vigorously, until sauce is thickened and clings to pasta, about 1 minute. Stir in 1 tablespoon lemon juice and season with salt and pepper to taste. Adjust consistency with remaining cooking water as needed. Serve, topping portions with crispy mortadella, chopped pistachios, and extra Parmesan and basil.