Halve the tomatoes and cook in a pan with basil, a pinch of salt and olive oil.
COOK THE PASTA
Meanwhile, in a large pot of boiling salted water, cook the Spaghetti according to the instructions on the pack. Once cooked al dente, drain and set aside some pasta water.
COMBINE AND SERVE
Toss the pasta in the pan together with the tomatoes and turn off the stove. Then, add the Vegan Pesto and toss together with some of the reserved cooking water, to emulsify the sauce. Serve with fresh basil.
COOK THE VEGETABLES
Cook the peas, beans and asparagus in a saucepan of boiling water for 2-3 minutes or until just tender. Drain.
SERVE
Divide lamb and vegetables among serving plates. Sprinkle the lamb with the Pesto crumbs and serve with lemon wedges.
