Whole wheat spaghetti with rocket pesto, asparagus, peas and goat’s cheese

Start by making the rocket pesto. Place all the ingredients, minus the oil, into the container of an immersion blender (or into a regular blender). Pour in the oil in a thin stream, blending all the while. Carry on blending until you have a smooth pesto. (If you see that you’ll need more oil to get there, go for it.) Transfer the pesto to a bowl, cover with cling film and keep refrigerated until ready to use

Bring a large pot of salted water to the boil. Blanch the peas and asparagus for 30 seconds, just so as they lose their crudeness. Drain with a slotted spoon and plunge into iced water to halt the cooking. Drain, pat dry, and set aside

Let the water come back to a rolling boil and add the spaghetti. Cook until al dente, drain and add to a large, warm serving bowl. Add the asparagus, peas and pesto and toss until evenly coated

Serve the spaghetti with some extra rocket leaves and the crumbled goat’s cheese on top