Spring Vegetable Pasta
50gm of pinenuts; 2 bunches of asparagus, cut into 4cm lengths; 200gm sugar snap peas, ends removed; 600gm dried pappardelle, or other dried pasta; 1 tub of Simply Delish Basil and Cashew; Juice and zest of 1 lemon; 1 tbsp olive oil; 1 tsp salt.
To serve: Finely grated parmesan.
1 Preheat an oven to 180C. Place the pine nuts on a baking tray and bake until fragrant and golden brown. Remove and set aside.
2 Next, bring a large pot of water to boil and season liberally with salt. Place the asparagus in the water and blanch for 1 minute. Remove and place in a bowl of cold water to stop the cooking process. Repeat with sugar snap peas. Set aside, reserving water to cook pasta.
3 Next, combine the tub of Simply Delish Basil and Cashew with the lemon juice and zest, salt and olive oil, stirring to combine. Cook the pasta according to packet instructions.
4 Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot, mixing through the pesto sauce and reserved water until combined. Finally add the asparagus, sugar snap peas and pinenuts and mix through the pasta.
Serve immediately, garnishing with finely grated parmesan.