Start by making the pesto. Toast the pine nuts in a dry frying pan over a medium heat until golden, then remove from the heat and leave to cool slightly.

Add the toasted pine nuts, parmesan, basil, olive oil, juice of the lemon and a splash of cold water to a blender. Blitz until smooth and loose, adding a little more water if needed. Season with salt and black pepper.

Now get on with the chicken. Zest the lemon and grate the garlic. Heat the olive oil in a large frying pan over a high heat. Add the chicken mince, breaking it up with a spoon, as you fry for about 7-9 mins, until starting to brown.

Stir in the chilli flakes, grated garlic, lemon zest and a good pinch of salt and pepper, then fry for another 2–3 mins until fragrant, then reduce the heat and keep warm. Right before serving, mix through the parmesan and the juice of half the lemon.

Bring a large saucepan of salted water to the boil and cook the spaghetti according to packet instructions. When the pasta has 3 mins remaining, add the asparagus and petit pois to the same pot.

Reserve a cup of pasta water, then drain everything. Return the pasta and vegetables to the pan, add the pesto and a splash of pasta water, and toss until glossy and evenly coated.

Divide between bowls and spoon the chicken mince over the top. Finish with extra parmesan, black pepper and a squeeze of lemon.