To make the pesto:

Place 100g wild garlic leaves (chopped in half) in a food processor. Process until quite well chopped.

Add 50g grated parmesan and process. Add 50g pistachio nuts (which you’ve lightly toasted in a pan) and process.

With the motor on, drizzle in 60g olive oil.

Finally, add the zest and juice of half a lemon and ½ tsp salt and process one last time.

To prepare the pasta:

Bring a pot of water to a boil and cook 200g casarecce pasta according to packet instructions. 2 minutes before draining at 100g broad beans (peeled & frozen*). Just before draining set aside a cup of the cooking water.

In a deep pan place the drained pasta, along with a generous dollop of the pesto, the broad beans and some of the cooking water. Stir over a medium-low heat to combine, adding more pesto or cooking water to make a thickened sauce. Season with salt and pepper and add a drizzle of olive oil before serving.

Serves 2.

* If using fresh, boil and peel separately and add to the pasta at the end, along with the pesto.