Add the pistachios and bash again until fairly fine, then muddle in 1 tablespoon of extra virgin olive oil.

Finely grate in most of the Parmesan and add a squeeze of lemon juice, then season with sea salt and black pepper. Have a taste and tweak with a little extra lemon juice, if needed.

Cook the pasta in a pan of boiling salted water according to the packet instructions.

Meanwhile, place a large frying pan on a medium heat. Drain and quickly rinse the butter beans, shaking off any excess water, then add to the dry pan and cook for 3 to 5 minutes, or until lightly golden and starting to pop.

Drizzle 1 tablespoon of olive oil over the popped beans and toss gently. Finely chop and add the remaining garlic, then cook for 1 to 2 minutes, or until the garlic is lightly golden.

Halve the tomatoes, then add to the pan and cook for 2 to 3 minutes, or until slightly softened, stirring occasionally, while you trim the green beans.

Add the green beans to the pasta pan for the final 4 minutes, and the spinach for the last 30 seconds.

Drain the pasta and green veg, reserving a mugful of starchy cooking water, then tip back into the pan. Stir in the pesto, loosening with a little cooking water, if needed.

Stir through the crispy beans and tomatoes, then scatter over the reserved basil leaves. Drizzle with 1 tablespoon of extra virgin olive oil and finish with a fine grating of the remaining Parmesan. Delicious eaten straight away, or leave to cool and box up ready for lunch.