Place peas and broad beans in a saucepan with just enough water to cover. Bring to the boil and cook for 2-3 minutes until done (if using frozen ones, cook according to instructions on packet). Once cooked, drain them and place in a large bowl
Once they are done, place the asparagus in the same saucepan with a small amount of water and keep the lid on. Once the water is boiling, turn down the heat and leave to steam for 5-10 minutes, depending on how thick the asparagus is. Once cooked, drain the asparagus and add to the bowl with the peas and broad beans
For the pesto:
Add all the ingredients to a food processor or blender (or hand-held blender) and whizz until smooth
Pour pesto over the cooked veggies and mix well
Enjoy hot or cold. Keeps well covered in the fridge for up to a few days
To serve:
Top with rocket and drizzle with chilli oil
Notes
Use store-bought pesto for a quicker and easier cooking process