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Preparation:

1. Trim the woody ends from the asparagus stalks, then cut off and reserve the tips. Slice the remaining stalks diagonally into roughly 1 cm pieces. Finely chop the broccoli until it reaches an almost crumb-like texture.
2. In a food processor or mortar and pestle, pulse the pistachios until finely ground. Add a pinch of salt and the basil leaves, pulse again, then drizzle in the olive oil. Blend until you achieve a textured pesto. Season with salt and pepper to taste.
3. Bring a large pot of salted water to the boil and cook the pasta until al dente. Reserve about 2 cups of pasta water before draining.
4. In a large frying pan, heat a drizzle of olive oil over medium heat. Add the grated garlic and anchovy fillets. Cook for 1 minute, pressing the anchovies until they melt into the oil. Add the asparagus and broccoli and cook for 3–4 minutes, keeping the vegetables vibrant green and slightly crisp. Add a splash of pasta water if needed to help speed up the cooking.
5. Add the drained pasta to the pan along with a little pasta water and the peas. Stir in the Parmesan and cubes of butter, tossing vigorously until the sauce becomes silky and glossy. Season with salt and pepper, adding more pasta water as needed to loosen the sauce.
6. Serve immediately topped with spoonfuls of pistachio pesto, extra Parmesan, lemon zest and a final drizzle of olive oil.

Experience the full recipe with @dom__cooks
See how Chef Dominic prepares this vibrant spring pasta on his Miele Induction Cooktop.

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Please note, the video is in French only