Preheat oven to 180°C.
Slice courgettes in half-moons and place in a baking sheet with the asparagus.
Sprinkle with olive oil, season with salt and pepper and bake for 20 minutes.
Make pesto by adding all ingredients in the blender until mixture is creamy.
Boil the linguine according to instructions on pack.
At the very last minute add the frozen peas.
Keep one cup of pasta water and then drain the pasta. Place the pasta in a large bowl.
Add pesto, Violife Creamy Original, zucchinis and the pasta water and stir until pasta is well coated in sauce.
Top with rocket, lemon zest and grated Violife Prosociano.
PREP TIME: 40 mins
For the pesto:
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