Gather your ingredients.
Add the oil to a pan on medium heat and add the shallots. Cook for 7-8 minutes until sweet and lightly coloured.
Then add the peas, broad beans and spinach with the fennel, oregano, chilli and plenty of seasoning.
Cook for another 2-3 minutes then add the stock. Bring to a simmer for 5 minutes.
Pour 2/3 of the mixture into a bullet blender and blend into a smooth consistency.
Continue to simmer the remaining mixture in the pan on low to medium heat.
Meanwhile boil the pasta according to packet instructions until cooked al dente.
Add the cooked pasta to the pan with the remaining ingredients, add the blended sauce and stir together. Allow to cook for a further 1-2 minutes until the pasta has absorbed some of the sauce.
Finish with the basil leaves, grated cheese, pistachios, a touch of chilli flakes and an extra drizzle of olive oil.