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 4 tbsp of olive oil. Whizz until not completely smooth.
Pour into a bowl, grate in the parmesan and stir to combine. Add another tbsp or 2 of olive oil until you have a nice creamy consistency.
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.