First, bring a pot of water to the boil. In the meantime, using a food processor, pulse together 100g almonds (blanched or not), 2 peeled cloves of garlic, and 1-2 whole red chillies (stems removed). Now add and pulse 1 large bunch basil (reserve a few leaves to be used for the garnish), 4 anchovy fillets, and 200g canned chopped tomatoes (in the summertime you can substitute with 300g cherry tomatoes), and a glug of olive oil. Season with a little sea salt.

Cook the seashell pasta (100g per person up to 500g) till al dente. Drain, reserving a cupful of the cooking water. Return to the pot, add some of the pesto to taste (or all if preparing for 4-5 people). Stir in a little of the cooking water to ensure the pasta isn’t too dry. Add the grated rind of 1 lemon and some grated parmesan.

Serve in individual pasta bowls with a garnish of small basil leaves, a drizzle of olive oil, and (in the summer) some halved cherry tomatoes.

You may also be interested in:

CRAB, CHILI AND LIME PASTA >