Use a high speed blender to blend all ingredients for the cashew cream. Taste and adjust seasonings, set aside.
Coat the bottom of a 9x13 (or similar) baking dish with a little olive oil.
Cook pasta in boiling water until al dente. Drain.
Toss about ¾ cups of the cashew cream with the cooked pasta. (I did this right in my baking dish to dirty less dishes). Add the asparagus, peas, mozzarella, herbs, a few pinches of salt & pepper. Fold everything together so that all ingredients are coated and evenly disbursed, then gently press it into the pan to form an even layer.