Cook pasta in salted water until al dente. Once cooked, reserve 1 cup pasta water before draining. Rinse the pasta in hot water.

While pasta is cooking, heat a large pan with olive oil and chili flakes. Add onion to the pan and cook for 2-3 minutes.

Add garlic and mushrooms. Toss to coat in the onion mixture. Season with salt and cracked pepper.

Once mushrooms have started to soften add asparagus. Toss to coat. Cook for 2-3 minutes stirring often. Add a splash of pasta water if the mixture seems dry.

Finally add in the peas. Season again with salt and cracked pepper. Add in pasta and toss to combine.

Add in 1/4 cup of pasta water to help emulsify the pasta. Once pasta is fully coated, sprinkle in some cheese.

Place pasta on top of pea puree in the large serving bowl. Drizzle again with olive oil and sprinkle with chili flakes and good finishing salt.

Gently toss the pasta into pea puree. Serve into bowls and enjoy!!!

Blanch peas in boiling salted water for 1 1/2-2 minutes and then dunk them in an ice bath (helps retain that vibrant green).

Add to a food processor with everything but olive oil.

Slowly add olive oil with a machine whirling.

Scrape into a large serving bowl and add cooked pasta on top.