Serves 4Ingredients1 bunch asparagus, trimmed and cut into thirds 250 g peas or sugar snap peas 150 g edamame 500 g penne pasta (choose whole-wheat, spinach or brown pasta as a better choice) 3 tbsp olive oil 60 g grated parmesan cheese Salt and pepper to tasteExtra: Add a spoon of pestoDirectionsBring a large pot of lightly salted water to the boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer vegetables to a large bowl and set aside. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente. Drain. Place pasta in the bowl with asparagus and peas. Toss with olive oil, parmesan, salt and pepper (add the extra pesto if desired).