Gather all ingredients. Cut both veggies in 2-3 inches each. Set aside
Ground your pistachios and sunflower seeds. Set aside. (See the before and after picture here). It should not be too coarse nor too powdery.
Heat your pan in medium heat
Add olive oil
Throw your grounded nuts and stir well. Make sure the olive oil are covering the grounded nuts. Stir for about 1-2 minutes until fragrant
After the 2nd minute, add the cream and stir well for approx 2mins
Turn the heat off after 2mins.
Add about 2-3 tablespoons of grated parmigiano cheese. Stir well. Set aside
Next, heat a pot of water and add your asparagus in. Blanch for 1min and remove from pot.
Add the kale into the boiling water for a min and blanch. Set aside
Heat another pot of water and add salt & abit of olive oil. Once the water is fully boiled, throw in the pastas. Allow to boil for 8mins for al dente texture.
Once all ingredients are ready, toss everything in a pot. Add olive oil as needed but don't overuse it. You don't want your pasta to taste greasy.
It should look like this once it is tossed well. Each strand of pasta should be coated with the nutty sauce.
And you're ready to share this tasty, meatless pasta with your friends! Enjoy