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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.
Add asparagus and peas to the pasta for the last 5 minutes of cooking until asparagus is tender and peas are bright green.
Drain the pasta, peas, and asparagus, then mix with the pesto until well combined.
Sprinkle with grated Parmesan before serving.
Serve and enjoy.
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For a creamier pesto, add a little more olive oil.
Substitute pine nuts for walnuts if preferred.
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Just add them a minute or two later than frozen peas.
Can I make the pesto in advance?
Yes, the pesto can be made a day in advance and stored in the refrigerator.
What can I use instead of rocket?
Spinach or kale can be used as a substitute for rocket.
Is there a gluten-free option?
Use gluten-free pasta to make this dish gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
