To prepare the sauce: blanch the peas in salted boiling water for 3 minutes, strain and cool down in an ice bath. In a mixing bowl, use a handheld mixer to blitz the peas with the Extra Virgin olive oil, strain through a fine sieve. Season to taste and keep aside.
SLICE THE ZUCCHINI
Slice the zucchini into 5cm long strips, remove the seeds and cut in small batons, keep aside.
COOK THE PASTA
Bring a large saucepan of water to the boil. Once boiling, add 7 grams of rock salt per litre of water, and drop pasta in and stir. Cook as per the instructions on the box.
ADD THE VEGETABLES
Four minutes before the suggested cooking time, add the zucchini batons and broccoli to the pasta and cook for 2 mins. Two minutes before the pasta is ready, drain pasta and vegetables, keeping one ladle of cooking water.
COMBINE
In a large fry pan, combine pasta, vegetables and cooking water, with asparagus and baby spinach and cook together for a minute. Then add Pecorino, black pepper, basil and olive oil.
SERVE
To serve, warm plates in the oven, then pour one quarter of green pea sauce on each plate. Use a ladle to twirl Spaghetti into a nest and place on top of pea sauce.
