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Finely slice the spring onions
Peel and slice the garlic
Trim the asparagus and cut into 1cm slices on the angle
Halve the lemon, juice one half and cut the other half into wedges
Finely chop the dill and mint
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions
Heat 2 tbsp extra virgin olive oil in a large frying pan over medium heat
Add the spring onions and cook for 2-3 minutes until soft
Stir in the garlic and cook for 1 minute until fragrant
Pour in the vegetable stock and plant-based crème fraîche and bring to a simmer
Stir in the broad beans and peas and cook for 2 minutes until tender
Add the pasta to the pan and toss well, continue simmering until the pasta is cooked through and the sauce has thickened slightly
Remove from the heat, stir in the dill, mint, lemon juice and nutritional yeast
Season with salt and pepper to taste
Divide between bowls, drizzle with extra virgin olive oil and sprinkle with cracked black pepper, dill fronds and more Nooch if desired
Serve with lemon wedges on the side