Try this all-star, easy to follow recipe for Glowing Green Pasta Primavera. This recipe is ultra-fresh, making it ideal for the hot season.

You will need:

For the Primavera:

Lamb Brand Green Lentils 200g

Lamb Brand Green Peas 130g

Pantanella Fusilli 250g

Garlic Cloves 3, minced

Leek, thinly sliced into rounds and rinsed off

Bunch Asparagus, ends broken off and chopped into 1 inch pieces

Extra Virgin Olive Oil ½ tbsp

For the Sun-Dried Tomato Basil-Hemp Pesto:

Lamb Brand Sun-dried Tomatoes 40g

Lamb Brand Roasted Sunflower Seeds 30g

Lamb Brand Table Salt ¼ tsp

Lamb Brand Black Pepper, to taste

Fresh Basil Leaves 90g

Extra Virgin Olive Oil 2 tbsp

Small Clove Garlic 1

Fresh Lemon Juice 1 tbsp

Water 1 tbsp

All you have to do is:

1. Add oil to a large skillet or wok, and preheat over medium heat.

2. Add sliced leek and garlic and sauté for 3-4 minutes, until soft and translucent.

3. Add a couple pinches of salt and several grounds of pepper.

4. Add the asparagus to the skillet and sauté for around 8 minutes more, until tender. Increase heat if necessary. Finally, stir in the peas and cook until heated throughout.

5. Meanwhile, make the pesto. Add the garlic into a food processor and process until minced.

6. Now add in the basil and sun-dried tomatoes and process again until smooth.

7. Finally, add the rest of the ingredients and process again until well combined and smooth.

8. Cook the Pasta.

9. Stir all the pesto into the vegetable skillet mixture and cook until heated throughout. Season to taste.

10. Serve the vegetable pesto mixture on top of the pasta.