Fresh Basil and Pea Pappardelle

Peel and finely dice the onion. Peel and finely dice the garlic. Roughly chop the basil.

Toast the pine nuts in a dry pan over a medium heat for a few mins. Watch your nuts like a hawk as they can burn easily.

Add the pasta to the boiling water and cook for 7 mins or until ‘al dente’. Tip: ‘Al dente’ just means the pasta is cooked through but has a slight firmness left in the middle. Add the peas for the last 3 mins of cooking. Drain but keep the pasta water as you’ll need some of this later.

While your pasta cooks, heat 1½ tbsp of oil in a frying pan over a medium heat. Add the pancetta and cook until it just starts to brown off at the edges. Add the onion, the garlic, as much of the chilli flakes as you dare and cook for 5 mins, until soft. Tip: We only added a tiny pinch of the chilli flakes as they pack quite a punch!

Add ½ cup of greek yoghurt and stir well. LH: Add the drained pasta along with the peas, ¼ tsp of salt and pepper. Toss everything together along with the crumbled feta and half the basil and 5 tbsp of the pasta water. Tip: If it looks dry, add in a couple more spoons of the pasta water.