Preparation
Step 1
In a pot with boiling water blanch spinach for 30 seconds , then trasfer to ice water, squeeze then dry.
Step 2
In a wide pan sauté garlic in olive oil, add asparagus and peas and cook for 3–4 min.
Step 3
In a blender, blend spinach, asparagus, peas, garlic, pistachios, lemon juice/zest, half the cream, salt, and pepper until smooth.
Step 4
Return sauce to pan, add remaining cream and parmesan; simmer 2–3 min.
Step 5
Toss pasta with the sauce and simmer for 3 minutes then serve topped with parmesan, pistachios, and asparagus.
