Ready in: 35mins
1 cup cashew nuts
2 cloves garlic
¾ cup vegetable stock
½ tsp salt
2 Tbsp lemon juice
1 tsp fresh thyme
Zest of ½ lemon
1 cup frozen, shelled broad beans
400g fresh fettuccine pasta
1 cup frozen peas
Prep cashew cream
Bring a medium pot of salted water to the boil and bring a full kettle to the boil. Place cashews in a small, heat-proof bowl and cover with boiling water to soak for at least 5 minutes. Roughly chop garlic and first shallot.
Make cashew cream
Heat a drizzle of oil in a medium fry-pan on low heat. Cook garlic and first measure of shallots for about 3 minutes until soft but not brown. Reserve pan. Drain cashews and add all cashew cream ingredients (including cooked shallots and garlic) to a blender and blitz until smooth.
Finely dice second measure of shallot and roughly chop thyme. Place broad beans in a small, heat-proof bowl and cover with boiling water. Soak for 1 minute then drain. Pop beans from their skins and discard skins.
Add pasta to pot of boiling water and cook for 3 minutes. Add broad beans and peas and cook for a further 1 minute until pasta is tender and peas and broad beans are bright green. Reserve ½ cup of pasta water, then drain. Return to pot and drizzle with oil to prevent sticking.
Heat a drizzle of oil in reserved pan on medium heat. Add second measure of shallots and cook for 1-2 minutes. Add lemon zest, thyme and season to taste.
Finish veggies & fettuccine
Remove pan from heat and stir through cashew cream. Add fettuccine mix and reserved pasta water (if needed), toss to combine and season to taste.
Serve fettuccine with a handful of rocket, drizzle of olive oil and season with salt and fresh cracked pepper.