pasta Primavera

• 2 tablespoons The Spice Club Green Goddess
• 1 garlic clove
• 50 g pistachios
• 50 g Parmesan cheese
• 200 g peas (save half for later)
• Juice of half a lemon
• A handful of basil leaves (save some leaves for garnish)
• 3 tbsp olive oil
• 200 g green asparagus
• 200g spaghetti
• Salt and pepper to taste
• THE SPICE CLUB TOPPING (optional for garnish)

STEP 1: Make the Pea Sauce

• Place 2 tablespoons of The Spice Club Green Goddess, 1 peeled garlic clove, 50 g pistachios, 50 g Parmesan cheese, half the peas, juice of half a lemon, a handful of basil leaves, 3 tbsp olive oil and 3 tbsp water in a blender.
• Mix until you get a smooth sauce.

STEP 2: Cook the Spaghetti

• Bring plenty of water to the boil for the spaghetti, add a pinch of salt to the water.
• Cook the spaghetti according to the instructions on the package.

STEP 3: Prepare the Asparagus

• Remove the tough ends from the asparagus. Cut the tops off the asparagus and save them. Shave the stems into strips with a vegetable peeler and set aside, sometimes this has already been done with green asparagus.

STEP 4: Add Asparagus and Peas

• Add the asparagus, remaining peas, and reserved asparagus tops to the pan with spaghetti when it has about 2-4 minutes left to cook, or cook separately for 2-4 minutes.

STEP 5: Mix everything together

• Drain everything (reserve a cup of cooking liquid) and put it back in the pan.
• Add the blended pea mixture to the pan with a dash of cooking liquid and mix well into a creamy sauce.
• Taste and add salt and extra lemon juice to taste.

STEP 6: Serve the Green Spaghetti

• Serve the green spaghetti and garnish with grated Parmesan cheese and a little basil.

Garnish each serving with THE SPICE CLUB TOPPING for extra crunch and flavor. Enjoy your meal!