In an immersion blender place 1 garlic clove, ½ tsp salt, a good cracking of black pepper, 3 tbs pine nuts, and a large handful of greens, such as parsley, basil or radish tops. Top with 60ml olive oil, and pulse till well blended. If using radish tops you might need to loosen them with a little water.

Add the zest and juice of 1 lemon (60ml), along with 125ml parmesan and/or pecorino, and 250g ricotta. Blitz again.

Will make enough for 500g of pasta. Add to the drained pasta along with some of the cooking water to loosen the sauce.

Serve with a sprinkling of parmesan or pecorino