100g mixed soft herbs (choose between basil, fat-leaf parsley, mint, chives, dill – or whatever you have in your garden or fridge)
300ml crème fraiche
100g parmesan, grated
100g pine nuts, toasted
Put the herbs, crème fraiche and parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season well. (This makes enough for 8 portions so if you don’t want to use the rest immediately, put the rest into ice cube trays – about 2 tsp in each compartment – and freeze for another time.) Cook the pasta according to pack instructions. Drain, then stir in the fresh pesto. (If using the frozen pesto cubes another time, put 1 pesto ice cube per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 minutes. Stir the melted pesto into the pasta.) Serve with crusty bread too, if you like. *BBC Easy Cook Magazine*
Pesto can be frozen in ice cube trays and added to cooked spaghetti when needed.