Heat oven to 200°C.

For the pesto sauce, roast pepitas for 5-6 minutes, stirring halfway. Allow to cool.

Combine the pepitas and the remaining pesto pasta sauce ingredients in a food processor and blend until combined. Taste to check for seasoning. Store in the fridge in an airtight container with a thin layer of olive oil over the top to prevent oxidisation.

For the asparagus and snow peas, prepare a bowl of iced water and bring a small saucepan of water to the boil. Place the asparagus and snow peas in the boiling water and cook for 30 seconds, strain and place in iced water. Strain once cooled.

For the pasta, bring a saucepan of salted water to the boil. Add pasta and simmer for 10 minutes. Strain pasta, saving a small amount of cooking water, then return pasta to saucepan. Stir through ¼ cup of the pesto sauce, the cooked asparagus and the snow peas. Add back a little bit of pasta water if needed.

Serve with a sprinkle of savoury bush dukkah on top. Accompany this meal with refreshing Botanical Iced Tea.