Take 50g raw pistachio nuts, (and if they are not peeled) place in a small bowl, cover in boiling water and let sit a few minutes, before draining and rubbing off some of the skins (not all will come off).

Place the pistachio nuts in a food processor, along with a peeled garlic clove, 30g Parmesan, ½ tsp salt, the zest and juice of ½ a lemon, 1 tbsp olive oil, and 10 mint leaves. Pulse till you have a rough paste.

Add 120g ricotta, and process again till you achieve a creamy consistency. Set aside.

Boil 240g spaghetti according to packet instructions, and 3 minutes before draining, drop in 100g thin asparagus spears*, cut into bite-sized pieces.

Place the pesto in a large pan or wok over a low heat along with 100ml of the cooking water (set aside another 150ml to use later). Stir to combine.

Drain the pasta and add to the pesto, stirring well to combine. Add more of the cooking water if the sauce is too thick. Season with sea salt and pepper and add a drizzle of olive oil before serving.

Serves 2.

* You can substitute the asparagus with either peas or peeled broad beans.

Note: The pesto can be made ahead and kept in the refrigerator till ready to use.