Best Creamy Pasta Primavera.

Pasta Primavera:

1. First up, a quick sauce: Pistachios, parmesan, peas, and basil.

2. Give it a good whizz and then season that nicely with a squeeze of lemon juice and some salt.

3. Now turn up the asparagus and remove the woody ends, and then slice it up.

4. Get the spaghetti on to cook and a few minutes before it’s ready, add the asparagus and the remaining peas.

5. Keep some of that pasta water, you know the drill. Drain the pasta and add the sauce along with some of that reserved water, and a big squeeze of lemon.

6. Keep it moving until it’s super green and glossy and then get it into a bowl.

7. Finish off with a handful of parmesan, a sprinkle of chili, and a good drizzle of olive oil.

8. enjoy.

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