Pesto is the besto

ASPARAGUS, PEAS AND RADISHES WITH PISTACHIO PESTO (SERVES 6)

INGREDIENTS

For the pesto:

150g shelled unsalted pistachio nuts;

8 spring onions, trimmed and chopped; 15g unsalted butter; 1 fat garlic clove, crushed; 170ml extra virgin olive oil; 130g ricotta, preferably fresh rather than UHT; 40g pecorino or Parmesan cheese, finely grated; Sea salt flakes and freshly ground black pepper

For the vegetables: 8-10 radishes, preferably French breakfast radishes; 650g asparagus; 3tbsp extra virgin olive oil; ¾tbsp white balsamic vinegar; 200g fresh raw peas; 25g pea shoots

METHOD

1. For the pesto, boil two-thirds of the pistachios in water for four minutes. Drain and dry in a tea towel. Rub off all the papery skin. Toast the rest of the nuts in a dry pan for about 30 seconds. Transfer to a plate.

2. Cook the spring onions in the butter in a pan until soft, but not coloured. Add garlic and cook for another 30 seconds or so. Blitz all the nuts with spring onions and garlic, gradually adding the oil. Stir in ricotta and pecorino or Parmesan. Season and taste.

3. For the vegetables, shave the radishes using a mandoline, or cut very finely with a sharp knife. Cut off the base of each asparagus spear. Bring a pan with 7.5cm of water to the boil. Stand the asparagus in this, bases in the water, spears leaning against the side (they cook in the steam). Cover with a lid. Cook until tender, testing with a point of a knife – I start checking after four. Lift the asparagus out, then dry excess moisture by patting with a clean tea towel.

4. Add a little of the cooking water to the pesto to loosen and thin it. Mix the oil and the balsamic together and season. Divide the asparagus, raw peas, radishes and pea shoots between six plates – or put them all on a platter – and drizzle with white balsamic dressing. Spoon on some of the pesto and offer the rest at the table.