Pistachio and Parsley Pesto (V) from The Monday Pasta Club

150g (5½oz) spaghetti

30g (1oz) pine nuts

90g (3¼oz) shelled, salted pistachio nuts

Large handful of fresh flat-leaf parsley

45g (1¾oz) finely grated (shredded)

Parmesan cheese, plus extra to serve

80ml (2¾fl oz) extra virgin olive oil, plus extra to serve

Salt and pepper

Put the spaghetti in a large pan of boiling well-salted water. Cook until al dente, using the timing on the packet instructions as your guide.

Meanwhile, toast the pine nuts and pistachios in a small dry frying pan (skillet) over a medium heat until lightly golden all over. Remove from the pan and set aside to cool.

Tip the toasted pine nuts and pistachios into a large pestle and mortar or a food processor, along with the parsley and Parmesan. Pour in the olive oil and season well with salt and pepper. Grind or blitz together until everything is smooth. If the pesto is looking a little too thick, add a small splash of water to loosen it slightly. Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan then add the pesto and a little splash of the reserved cooking water. Toss or stir over a medium heat for a minute or two until the pesto and pasta water emulsify and coat the pasta. Divide between 2 bowls then top with a drizzle of oil and a little extra Parmesan.