Prepare pasta as per the instructions. Drain pasta using the simmering basket, then transfer it into a thermal serving bowl or other large bowl and set aside.

Place a bowl onto the mixing bowl lid and weigh the peas into it. Cover the peas with boiling water and set aside.

Place 50 g of the cashews into the mixing bowl and chop 2 sec/speed 5. Transfer cashews into a separate bowl and set aside.

Place the remaining 100g cashews, lemon zest and Parmesan into a mixing bowl and blend for 5 sec/speed 8, until milled.

Add avocado, lemon juice, basil, olive oil, water and garlic and blend 20 sec/speed 5, then scrape down the sides of the mixing bowl with a spatula and blend 20 sec/speed 9, until creamy and smooth.

Drain the peas using the simmering basket, then add the drained peas and mix 2 sec/speed 5 or until the peas are just crushed. Season with salt and pepper to taste.

Add sauce to the reserved pasta and combine. Sprinkle with reserved cashews and extra Parmesan (optional), then top with watercress to serve.