Spicy Prawn & Pistachio Spaghetti

Pop the spaghetti on to cook in plenty of boiling salted water.

Meanwhile, shell the pistachios and add to a blender along with the basil, capers, juice of half the lemon and ⅔ of the olive oil. Whizz until not completely smooth.

Pour into a bowl, grate in the Parmesan and stir to combine. Add as much of the remaining olive oil as needed until you have a nice creamy consistency (you might not need it all).

Roughly chop the prawns and cook in a large frying pan over a high heat with a splash of olive oil for about 2 mins. Turn off the heat, squeeze over the remaining lemon and sprinkle over the chilli.

Once the pasta is al dente, transfer to the pan with the prawns along with a generous splash of the pasta cooking water.

Add the pesto and toss well to combine everything until you have a silky emulsified sauce.

Plate up, finish with another squeeze of lemon and an extra pinch of chilli, if you like.