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Add the potatoes to a large pan and cover with boiling water and a pinch of salt. Cook until the potatoes are soft when pierced with a fork. Drain them and let them cool down for 10-15 minutes. Spread them on a baking tray covered with parchment paper. Using the bottom of a glass mash down the potatoes. Brush them generously with some olive oil and sprinkle with some salt and pepper. Roast in the oven for 30-40 minutes at 200 degrees until very crispy around the edges and on top.
In the meantime make the pesto. Add the kale to a bowl and cover with some boiling water for 20-30 seconds until wilted. Drain and rinse under cold water to stop the cooking process.
Add the kale together with all the other pesto ingredients to a blender and blend until smooth and creamy.
Add a drizzle of olive oil to a frying pan and cook the asparagus for a couple of minutes. Add in the peas and cook for 2-3 more minutes.
To assemble spread the pesto on a large serving plate, top with the asparagus and peas and pile on top the smashed potatoes. Enjoy!