1. Start by preparing the veggies – clean the asparagus and cut it into 1.2-inch pieces. Wash and dry the sugar snap peas, remove dry ends if necessary. Peel and finely chop the garlic. Grate the Parmesan finely. Keep all ingredients ready for cooking.

2. Cook the pasta according to the instructions on the box until »al dente« – my Castellane pasta took about 9 minutes until done.

3. While the pasta is cooking, heat up a Dutch oven or large frying pan with some olive oil. Add the asparagus, sugar snap peas, green peas, and garlic, and sauté for a few minutes until the vegetables have softened a little.

4. Drain the pasta – reserve a cup of the pasta water. Add the pasta to the Dutch oven with the veggies. Add the pesto and grated Parmesan as well and mix to combine. Gradually add some pasta water and stir well until the pasta and veggies are coated with a creamy sauce. Season the pasta with chili flakes (optional), salt and pepper. Serve in bowls, sprinkle with some extra grated Parmesan, and serve immediately.