Ingredients (serves 4)

1 package (400g) fettuccine (I prefer brown rice fettuccine)
1/4 cup starchy pasta water (collected in the last minutes while the pasta is cooking)
1 cup homemade cashew milk
1/4 cup basil pesto
1 bunch asparagus (~20 pieces)
4 loose handfuls pea shoots
1 tbsp olive oil
1/2 tsp lemon juice
1/2 tsp coarse salt

Method

1. Cook pasta according to package instructions.** (If you are cooking brown rice pasta, do not forget to rinse it in cold water immediately after cooking.) In the last few minutes of cooking, collect 1/4 cup of starchy pasta water and set aside.
2. **While water is coming to a boil and pasta is cooking, prepare the rest of the dish.
3. Add cashew milk and pesto to a blender and blend until they are well incorporated and basil is broken down. If your prepared pesto is very paste like already, you need not do this step.
4. Lightly break the woody ends off of asparagus sprigs by hand.
5. Using a peeler or mandolin, create asparagus ribbons by peeling lengthwise. (Be careful with your fingers!) Do not worry if the heads get broken off, they still taste and look amazing as part of the salad topping. Place in a salad/mixing bowl.
6. Cut or grab 4 loose handfuls of pea shoots (depending on if you have planted or prepared pea shoots). Place in the bowl on top of the asparagus.
7. Once pasta has been drained, return the empty pot back onto the stove. Add the creamy pesto sauce and the pasta water that had been set aside. Heat over medium-high heat until slightly thickened, stirring occasionally.
8. Add cooked fettuccine to sauce and toss in the sauce to heat the pasta back through… do not leave the cooked pasta over the heat for too long or it may become mushy and overcooked.
9. This step is saved for the end as pea shoots are tender and can wilt very quickly. Add olive oil, lemon juice and a coarse salt to the asparagus and pea shoots and lightly toss everything together. I like doing this with clean hands to be gentle with the spring greens.
10. Plate the creamy pesto fettuccine and top with crisp spring greens. Serve immediately.

Notes:

1. For a completely vegan version, opt for a vegan prepared pesto or try making some yourself with my Vegan Basil Pesto recipe. The best tasting creamy pesto starts with your favourite pesto.
2. If you cannot find pea shoots or grow your own, replace them with other crisp, flavourful spring vegetables. Blanched spring peas or arugula are great substitutes!