Wash the veggies, trim the asparagus ends off and roughly dice the courgette.

Steam at 5 minutes intervals starting with the broccolini and asparagus, then add the courgettes and finally the peas. So you will need to steam for a total of 15 minutes (for 15m the broccolini and asparagus, 10m the courgettes and 5m the peas).

Allow the veggies to cool down for a few moments, then trim the asparagus heads off and keep them aside along with a couple of tablespoons of peas for decoration/extra texture.

Add all the veggies to a food processor bowl along with the remaining ingredients and blend to a paste. You might need to clean the sides of the bowl a few times with a spatula during the process.

Taste and adjust the seasoning.

In the meantime cook the pasta al dente, then drain making sure to keep some of the cooking water (around ½ cup).

Add the drained pasta back to the pot along with 2-3 tablespoons of cooking water to start with and the pesto sauce.

Coat the pasta and gently heat on the stove, adding more cooking water if needed.

Serve decorated with the asparagus tips and the peas previously put aside, then sprinkle with some more pumpkin and sunflower seeds, a kiss of olive oil and some grated vegan parmesan to taste.

Enjoy both straight away or as a pasta salad.