Bring salted water to a boil in the large saucepan.

Cook the short pasta in the boiling water until al dente, following the packet timing.

Add the asparagus and frozen peas for the final 2 minutes of pasta cooking.

Drain the pasta and vegetables, reserving 240 ml (1 cup) of cooking water.

Add pistachios, olive oil, three-quarters of the rocket, nutritional yeast, and sea salt to the food processor.

Blend briefly into a textured pesto.

Return the drained pasta, asparagus, and peas to the large saucepan.

Add the pistachio pesto and 45 ml (3 tbsp) reserved cooking water.

Stir until the pasta is coated, adding more cooking water if needed.

Season generously with black pepper and additional sea salt to taste.

Divide the pasta between two serving plates and top with the remaining rocket.

Drizzle with olive oil and finish with lemon juice and black pepper.