Spring Salad with Pistachio Pesto and Whipped Ricotta

Bring a large pan of water to a boil.

Cut the woody end off your asparagus, then cut them into 4cm lengths. Thinly slice your radishes.

Add your asparagus and radishes to a bowl. Season with a drizzle of oil, the juice of ½ a lemon and a good pinch of salt.

Heat a griddle pan over a high heat.

Add your asparagus and radishes to the pan and cook for a few mins until they are lightly charred and tender. Set aside.

Add salt to your boiling water, then add your orecchiette. Cook until al dente – this will take about 10 mins.

Add your ricotta to a mixing bowl along with the zest of a lemon, 25ml olive oil and a pinch of salt. Whisk until you have a smooth sauce.

Make your pesto. Add your pistachios, chives, basil, parmesan, the juice of 1 lemon, 70ml olive oil and 50ml water to a small food processor. Whizz to a smooth paste, then season to taste with salt.

Once your pasta is cooked, drain it in a colander. Add it to a bowl along with your charred veg, then tip in your pistachio pesto. Toss until it is totally combined.

Spread your whipped ricotta on the base of your serving dish. Spoon over your pesto mixture, drizzle with olive oil, then serve and enjoy.