Asparagus Peas Pasta with Green Pea Pesto
Serves: 2-3 servings
  • 250g pasta (gluten-free if needed)
  • 250g asparagus, 1 small bunch
  • 125g fresh or frozen peas, shelled (1 cup)
  • 50g rocket (arugula), 2 handfuls
  • Green pea pesto:
  • 125g fresh or frozen peas, shelled (1 cup)
  • fresh basil, handful
  • 1 garlic clove
  • 2tbsp olive oil
  • 1tbsp lemon juice
  • sea salt & pepper
  • 1tbsp nutritional yeast (optional)
  1. Cook the pasta following the pack instructions.
  2. Prepare the asparagus by snapping each of the asparagus stalk discarding the woody bits.
  3. To blanch the asparagus, bring pot of water to boil, add asparagus, cover and boil for 3 min. Rinse under cold water.
  4. Cut stalks diagonal into ½" pieces leaving the tips whole to arrange on top.
  5. Cook all the peas together in one go. If using frozen peas, place into a pan with water, bring to a boil and simmer for 3 min. Rinse with cold water and drain well. If you're using fresh peas you can skip this step. To save time you can also cook the peas together with the asparagus.
  6. Place all of the ingredients for the green pea pesto into a food processor and blend until desired consistency.
  7. Toss the pesto through pasta until coated, then toss in asparagus, peas and rocket and place onto serving dish. Top with asparagus tips and serve.
  8. Enjoy!
Recipe by Nirvana Cakery at