Use peanuts instead of pinenuts in your pesto for a twist on this classic pasta dish.
This is my version of the classic dish pesto alla genovese, which came about as a way to use up leftover rocket and nuts in the larder. It's a lovely light summer dish that goes nicely with a fresh green salad.
(Serves four)
350g spaghetti
1 clove garlic, roughly chopped
75g roasted peanuts
75ml olive oil
100g basil, washed
Small bunch rocket, washed
50g parmesan
Place a pan of water on the stove to boil, with a pinch of salt.
Add the pasta, stirring after a minute to ensure it doesn't stick together, then cook until al dente, as instructed on the packet.
Put the garlic, nuts and oil into a blender and mix before adding the rocket and basil.
Blend everything together - the mixture does not need to be smooth, but it should be nice and loose.
Put it into a bowl and leave to one side until ready to use.
Drain the cooked spaghetti, return to the pan and stir the pesto through until it is thoroughly combined.
Finish with fresh black pepper and parmesan and serve with a green salad.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett
Angela Hartnett's pesto alla genovese. Photograph: Linda Nylind for the Guardian