Bring a large pot of water to a boil. Process basil leaves, garlic, pine nuts, salt, pepper, cheese, and ¼ cup of olive oil in a food processor until smooth. Set aside.
Heat remaining olive oil in a large skillet. Add asparagus and sauté over medium heat for 3-4 minutes or until slightly tender. Season with salt and pepper.
Add shrimp and scallops. Sauté until opaque in center; set aside.
Cook Campanelle 8 minutes. Drain, reserving 2 cups of pasta cooking water.
Add pasta to asparagus and seafood mixtures. Add pesto; toss well and continue cooking.
Add small amounts of pasta cooking water to thin and thicken as desired. Serve immediately.
