Peel 4 ripe tomatoes by cutting a cross on the bottom of the tomatoes and plunge into boiling water for 30 seconds before running under cold water and peeling off the skins. Chop them up (keeping any of the juices that dribble out) and set aside.

In a food processor, place 2 garlic cloves (peeled), ¼ tsp salt, 3 sprigs of basil (leaves only), 6g almonds, 4g pinenuts, and ¾ of the chopped tomatoes. Pulse till you get a rubble-like consistency. Transfer to a bowl and stir in 20ml olive oil and the remaining tomatoes.

Boil up 240g casarecce and cook according to packet instructions. Drain and dress the pasta with the pesto, adding a drizzle of olive oil and some salt and pepper to taste.

Serves 2.