1x lg bag fresh pasta (We used the Traditional Egg Tripolini, but will be good with any of them)
2 big hand fulls of fresh peas
12 cherry or grape tomatoes halved or quartered
1/2 a bunch of asparagus (or as much as to your liking) chopped into bite-size chunks
1/4 red onion finally chopped
4 cloves of garlic crushed
1 x lg Arugula or Basil Pesto (About 200g)
1/2 cup of grated parmesan

Put a large pot of salted water on to boil.
Saute the onion and garlic until soft then add in the peas and asparagus. Pour in a couple tablespoons of water and then cover pan to let the peas and asparagus lightly steam (you want them to still have a bit of crispness to them)
Have your pesto out at room temperature and ready to add.
Once water is boiled toss in the fresh pasta and cook to your liking depending on the size of noodle.
Turn the heat down on the veggies and toss in the fresh, chopped, tomatoes. Once the tomatoes are warm and the veggies are to your liking, take off the heat.
Drain your pasta, put it back in the pot and off the burner with a little olive oil so it doesn’t stick.
Toss in the summer veggies, the pesto and the parmesan and stir until everything is coated and evenly distributed.
Garnish with a nice sprig of fresh basil, more parmesan, and some fresh ground pepper.
You can enjoy this on its own, or with some thin strips of bbq’d chicken or some fresh prawns! A very easy and healthy dinner. This recipe will serve 4, so for 2 just halve it and for more, add to it:)

Buon appetito!