Mary Berry’s pea and pesto spaghetti is a fresh and creamy midweek meal

Boil a pot of water, and then add the peas, cooking for about 3 minutes. Drain and run cold water over them.

Place half the peas in the food processor, and add nuts, cheese, garlic and basil. Whiz until finely chopped, then gradually add in the oil until you have a paste consistency. Season with salt and pepper.

Cook the spaghetti as the package directs in boiling salted water. Reserve some pasta water before draining.

Place the pesto in a large pan, and add in the reserved peas and cooked spaghetti, along with a little pasta water. Toss everything together over high heat. Serve with Parmesan and black pepper.