Bring a large saucepan of water to the boil and add the spaghetti. After 5 minutes cooking time (or 8 if you are using wholewheat spaghetti), add the peas and asparagus and cook for a further 2-3 minutes until the pasta is cooked and asparagus is al dente.

Whilst the spaghetti is cooking, place all the remaining ingredients into a blender or food processor, and blitz for 1 minute until smooth. Add 2-3 tablespoon water and blitz again, and continue adding a little water at a time until a thick sauce consistency is reached. Taste, and add more salt if necessary.

Drain the spaghetti and return it to the saucepan, then stir through the sauce over a gentle heat until piping hot throughout.