Extra Creamy Wholewheat Pesto Pasta With Roasted Tomatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Heat a large dry pan over a medium heat

Once hot, add your pine kernel & seed mix and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once done, transfer the toasted seeds to a food processor

While the pine nuts & seeds are toasting, chop your tomato[es] into wedges and add them to a baking tray with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 20 min or until softened – these are your roasted tomatoes

Add your pasta to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the pasta for an initial 7-8 min (9 -10 min for wholewheat)

Grate your Italian hard cheese

Peel your garlic and add it to the food processor with your basil (chuck it in, stalks and all!), grated Italian hard cheese, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, 2 tbsp [3 tbsp] [4 tbsp] cold water, your vegetable stock mix, soft cheese and the juice of half your lemon[s] (you'll use the rest later!)

Blitz until well combined and smooth – this is your extra creamy pesto

Trim, then chop your green beans in half

Once the pasta has been cooking for an initial 5 min, add the halved green beans to the pot and cook for 3-4 min further or until the pasta is cooked through and the green beans are tender

Once cooked, drain the pasta & green beans, then return them to the pot with the creamy pesto

Give everything a good mix up until fully coated – this is your extra creamy pesto pasta

Cut the remaining lemon into 1 wedge per person