Monkfish and Creamy Pesto & Tomato Linguine

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, peel and grate the garlic (or use a garlic press).

Heat a large frying pan on medium heat (no oil).
Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl and set the pan aside.
When the tomatoes have roasted for about 10 mins, lay the Serrano ham onto the other side of the baking tray and cook for the remaining roasting time until crisp and golden, 5-7 mins.

Pop the (now empty) frying pan back on high heat with a drizzle of oil.
When hot, add the monkfish to the pan and season with salt and pepper. Cook for 3-4 mins each side, adjusting the heat as needed. Stir the garlic in with the fish for the final min.
Once cooked, transfer to a plate and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. The monkfish is cooked when opaque in the middle.

Pop your frying pan back on medium heat (no oil) with the creme fraiche, fresh pesto, vegetable stock paste and water for the sauce (see ingredients for amount). Stir together and bring to the boil, then simmer until thickened, 2-3 mins.
Once thickened, stir through the peas, cooked linguine and half the Parmigiano Reggiano. Cook until piping hot, 1-2 mins. Add a splash of water if it's a little thick.
Taste and season with salt and pepper if needed, then remove from the heat.