This works with any shape of pasta you like. If you can’t get yuzu kosho, you can use a little minced green chilli and citrus zest.

Serves 4
raw pistachio kernels 100g, shelled
extra virgin olive oil 100ml
garlic 1 clove
mint leaves 20
yuzu kosho 1 tsp, or a mixture of minced green chilli and a little citrus zest
flaked sea salt 1 scant tsp
freshly squeezed lemon juice 1 tbsp
pasta 400g

Place all the ingredients, except the pasta, in a small blender and pulse until well combined and you have a smooth paste.

Cook your pasta in plenty of salted water according to packet instructions. When done, drain your pasta, retaining a little of the cooking water, then toss through the pesto, loosening if needed with cooking water. Divide between bowls and serve immediately.

Elia Sebregondi is head chef and co-owner at Officina 00, London EC1