Step 1

With a julienne peeler, peel the carrots into thin, spaghetti-like strands. Cover with a damp tea towel or damp paper towel to avoid it drying out.

Step 2

Add oil to a large skillet or wok, and preheat over medium. Add sliced leek and garlic and saute for 3-4 minutes, until soft and translucent. Add a couple pinches of salt and several grounds of pepper.

Step 3

Add the asparagus to the skillet and saute for around 8 minutes more, until tender. Increase heat if necessary. Finally, stir in the peas and cook until heated throughout.

Step 4

Meanwhile, make the pesto. Add the garlic into a food processor and process until minced. Now add in the basil and sun-dried tomatoes and process again until smooth. Finally, add the rest of the ingredients and process again until combined and smooth.

Step 5

Stir all the pesto into the vegetable skillet mixture and cook until heated throughout. Season to taste.

Step 6

Serve the vegetable pesto mixture on top of the carrot pasta.