Wash and chop the vegetables for the spring pasta and set aside.
Boil 2 litres of water in the kettle and add to a deep bottomed pan with a generous sprinkle of salt.
Carefully add the pasta to the pan and bring back to the boil. Cook your pasta according to packet instructions until firm to the bite, approximately 12 minutes depending on your chosen pasta.
Whilst the pasta cooks prepare your pesto.
Secure a chopping board to the worktop by placing a damp kitchen towel beneath the board to minimise movement during chopping.
Sprinkle 2 peeled garlic cloves with salt and chop until finely minced.
Add the basil and spinach to the board and continue to chop until fine.
Top the herbs with the peas and pine nuts, chopping coursely into the mixture.
Zest the lemon and sprinkle over salt, pepper and nutritional yeast and mix thoroughly.
If you're short on time you can create the pesto in a food processor. It will lose some of its fresh, crunchy character and resemble more of a traditional paste which is why I prefer to hand chop.
Heat a large pan on medium and add the olive oil.
Briskly stir fry the broccolli, asparagus and spring onions for 2 minutes.
Once cooked and drained add the pasta to the pan of vegetables and stir through the pesto.
Squeeze over the lemon juice and add salt and pepper to taste.