Preheat oven to 425 degrees. 

While the oven is preheating, chop about an inch off the ends of the asparagus.

On a parchment paper lined baking tray, spread out the asparagus. Squeeze about 2 tablespoons of lemon juice from the lemon you will use for the sauce on the asparagus with some cracked pepper and salt.

Add the asparagus to the oven and bake for 8-9 minutes. You want the asparagus to be fork-tender, but not limp.

While the asparagus is roasting, put all sauce ingredients in a high-powered blender (a food processor will not work here) and blend until smooth. There should be no lumps from the cashews. 

Once the asparagus is done, take out of the oven and slice into bite-sized pieced. Set aside. 

At this point, I would make sure my zucchini was chopped and my mushrooms were sliced.

Start cooking pasta according to packaging instructions.

While the pasta is cooking, steam your peas (I used frozen peas and steamed them in the microwave). 

While the pasta is still cooking and your peas are steaming, add the vegetable broth to a large nonstick pan over medium heat and add in the chopped zucchini. Cook the zucchini until the vegetable broth is fully absorbed and the zucchini is slightly browned.

Next, add in sliced mushrooms. Mushrooms contain a lot of water, so I did not add any more vegetable broth. Cook for about 2 minutes or until mushrooms are tender. 

At this point, turn off the heat. Add the peas, asparagus, and sauce to the pan. Mix thoroughly. 

Once pasta is done cooking, drain and add to the pan. Mix everything together.

Serve the pasta and top with fresh parsley and lemon zest. Enjoy!