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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook spaghetti according to packet instructions until al dente.
Blitz rocket, basil, garlic, and walnuts in a food processor until finely chopped.
Add olive oil, lemon zest, parmesan, black pepper, and lemon juice to the processor and blitz again until smooth.
Remove woody ends of asparagus and cut each spear into 3 pieces, keeping the ends intact.
Add asparagus and peas to the pasta for the last 2 minutes of cooking until asparagus is tender and peas are bright green.
Drain the pasta, peas, and asparagus and mix with the pesto until well combined.
Sprinkle with grated goats cheese, serve and enjoy.
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For a nut-free version, substitute walnuts with sunflower seeds.
Adjust the amount of lemon juice to taste for a more or less tangy pesto.
Can I use a different type of pasta?
Yes, you can use any pasta of your choice, but cooking times may vary.
Is there a substitute for goats cheese?
You can use feta cheese as a substitute for goats cheese.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make the pesto in advance?
Yes, you can make the pesto a day in advance and store it in the refrigerator.
What can I use instead of rocket?
You can substitute rocket with spinach or kale for a different flavor.
