Making pesto: this is a really simple way to make pesto as it’s all just blended and then I like to just stir through the parmesan (grated) so that it retains some texture. Of course, traditionally this is made in a pestle and mortar but I never have the energy for that.

Make this recipe even easier: If you don’t want to make pesto, use the fresh pesto you can find in the chilled section of the supermarket (in the UK at least). They are often great and make this even speedier.

How to get your children to eat it too: this is one of my children’s favourite meals of all time so hopefully yours love it too. I love adding peas, chopped broccoli or finely chopped green beans to the pasta and all the veg sort of melts into the pasta and is very delicious and a great way of getting them to eat lots of vegetables.

If you want to double the recipe: double everything but the pesto should be enough for 4 already.

Parmesan: I have written 30g but I never measure this. Add as much as your heart desires, taste it and then see. Two large handfuls should do it.

A note on pasta shape: Use any shape you like. I love these radiatori here from the Northern Pasta Co but any shape works, long or short.

Variations: - Make it vegetarian – if you are a vegetarian, you could add crispy halloumi cubes, fried mushrooms or skip the pancetta altogether. - Added protein – stir in some shredded chicken or even turkey to add more protein. Top with some fresh mozzarella drizzled in a little olive oil and seasoned well. - Add veggies – you could stir in some leaf spinach for some more veg.

What to do with leftovers: Cool then transfer to an airtight container. Keep in the fridge for up to 3 days. You could eat cold or reheat in a pan with a splash of water to loosen it again. Otherwise, the pesto is good in a sandwich with roast chicken and tomatoes. Or in a toastie with mozzarella, avocado and sundried tomatoes.