Toast the nuts in a dry frying pan until golden. Set aside.

Cut the asparagus into small pieces and slice the green leaves. Finely chop two of the garlic cloves. Cut the parmesan rind off the parmesan and cut into small chunks.

Get a large saucepan on a medium heat. Drizzle in a glug of olive oil. Add the garlic and chilli flakes, fry for 1 minute stirring, then add the stock (dissolved in 1.5 litres of boiling water). Add the parmesan rind. Drain the beans, tip into the pan with the pasta. If using spaghetti break up into smaller lengths with your hands. Season and leave to simmer for around 6 minutes.

Pesto time. Put the toasted nuts, remaining garlic clove, and fresh herbs into a mini food processor. Blitz and then pour in enough olive oil to make a drizzlable pesto. Grate in half the parmesan and lemon zest. Season to taste.

Back to the soup. Drop in the asparagus, cook for 1 minute then add the green leaves and frozen peas. Cook for 2 minutes (check the pasta is cooked).

Season the minestrone with lemon juice, salt and pepper. Spoon into four bowls, swirl through the pesto and grate over the remaining parmesan.