Pasta Primavera

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Step 1.

Add the garlic, pistachios, parmesan, half of the peas, the juice of half a lemon and the basil leaves (saving a few for garnish) into a blender along with 3 tbsp of olive oil, 3 tbsp of water and a pinch of salt. Blitz until smooth.

Step 2.

Put the pasta onto boil in plenty of salted water. While it cooks, prepare the asparagus by removing the tough bottoms and the tips (make sure to reserve the tips). Now shave the main part of the stalks into strips using a vegetable peeler and set aside.

Step 3.

Once the pasta is about 2 mins from being ready, add the asparagus and peas in along with the asparagus tips you saved earlier.

Step 4.

Drain everything (reserving a mug of cooking water) and return to the pan, add in the blitzed pea mixture along with a big splash of cooking water and mix well until creamy and saucy. Taste and add salt and another squeeze of lemon, if you like.

Step 5.

Plate up and top with a little more grated cheese and a pinch of chilli flakes.

30g Basil
½ Clove of Garlic
50g Pistachios
40g Parmesan
200g Peas
1 Bunch of Asparagus
½ a Lemon
Pinch of Chilli Flakes
400g Spaghetti
Olive Oil