Spring vegie noodles with walnut pesto

1 Cook soba noodles following packet instructions. Set aside.

2 Meanwhile, in a blender or food processor, blitz walnuts, half of the rocket, half of the parsley, sesame oil, lemon juice and zest and pepper until they’re a smooth pesto consistency, adding a little water if needed. Set aside.

3 Spray a frying pan with oil and set over a medium-high heat. Add garlic, courgettes and asparagus and cook for 4-5 minutes, stirring, until tender. Add noodles and walnut pesto to pan and gently combine. Add remaining rocket and stir through.

4 Serve garnished with remaining parsley and black pepper.