Pasta with Pistachio Pesto

MADE with pistachio nuts, this rich, creamy pesto has a gorgeous, subtle flavour. You’ll never want to go back to a shopbought jar. Mixing spaghetti with spiralised courgetti is a great, pain-free way of reducing your carb consumption.

SERVES 4 (580 calories)

100g fresh basil 75g Parmesan (or vegan Parmesan), grated 120g pistachios 2 garlic cloves, chopped 150ml olive oil 160g wholemeal spaghetti (or gluten-free alternative)

4 medium courgettes, or 300g butternut squash, spiralised TO MAKE the pesto, blend the basil, Parmesan, pistachios and garlic in a food processor until they start to break down. Gradually add the olive oil until the mixture starts to thicken into a sauce. Season the mixture to taste. Cook the spaghetti in salted water according to the instructions on the pack. Add the courgettes or butternut squash for the last minute of cooking. Drain the pasta and vegetables and then tip them into a large serving bowl. Stir in the pesto, making sure that everything gets a very good coating. Serve immediately.