Prepare two pans of boiling water. In one pan, cook the pasta until al dente (about 9 minutes). Drain and rinse the pasta under cold running water, then transfer it back to the pan.
In the second pan, boil the asparagus, sugar snap peas and edamame beans for a maximum of two minutes (until they are just tender). Drain and rinse under cold running water to stop them cooking and to help retain their vibrant colour. If you’re feeling fancy, slice the sugar snap peas diagonally to expose the cute peas inside.
Place all the dressing ingredients in a blender or mini food processor and whizz until smooth. Taste test and adjust the seasoning to suit.
If the nuts and seeds aren’t already toasted, place them in a dry frying pan (skillet) on medium heat and cook for a couple of minutes, stirring regularly until the walnuts become fragrant and the seeds start to brown or pop.
Add the vegetables and beans to the pasta pan. Pour three quarters of the dressing in and stir through to coat. Transfer to bowls and drizzle on the remaining dressing. Add a sprinkling of toasted nuts and seeds, some freshly ground black pepper and serve.
Any leftovers will keep in the fridge for three days. They make a great lunchbox option!