Elegant, yet super simple and quick.

Bring a pot of water to a boil. Meanwhile, place a few tablespoons of pesto and place in a bowl. Dilute with some good quality olive oil to make a loose sauce. Add a pinch of chilli flakes to taste.

Drop some fresh stuffed pasta into the pot (I like to keep it vegetarian with an artichoke filling) and then remove with a slotted spoon once the pasta rises to the top (probably no more than 2 minutes).

Distribute between the plates, drizzle with the pesto sauce. Add chunks of soft fresh cheese (e.g goat’s) to each of the plates, along with a generous garnish of radish shoots (or other green shoot). Add a drizzle of olive oil and season with a bit of sea salt and pepper. Serve with some freshly grated parmesan.