Spring Pasta Salad

1-2 handfuls of peas (fresh if you can find them!)
1 bunch asparagus
2-3 sprigs of green onion, chopped
Choice of pasta - I used fusilli but orzo or gluten-free works too

1 avocado

1 clove of garlic, minced
1 tbsp. extra virgin olive oil
1 tablespoon fresh dill, chopped
1 lemon, juiced
Salt & pepper

Combine everything for the dressing into a blender until smooth. This will be thick but set it aside. 

Bring a pot of water to the boil. Chop your asparagus into bite-sized pieces. Once water is boiling, if using frozen peas, add these in. After a couple of minutes, add your asparagus. This will only take about 6 minutes to cook. After this time, strain and add to a bowl of cold water to halt the cooking process and retain the green colour. 

In another pot, boil water again for your pasta and cook according to packet instructions. When ready, strain, and add your dressing. If your pasta is slightly warm, even better - the dressing will melt seamlessly into the dish.

Add your veggies and gently toss. Top with a sprinkling of hemp hearts, chopped dill, and parmigiano reggiano.