Prepare your ingredients – chop the cherry tomatoes in half, thinly slice the chilli, chop the pistachio nuts and lightly crush the garlic clove, leaving the skin on.

Drizzle a generous amount of olive oil into a frying pan on medium heat. Once hot, add your garlic and chilli, and infuse for 2-3 minutes.

Lay your prawns into the oil and cook for 2-3 minutes on each side, until pink and cooked through. Once cooked, add a splash of white wine and allow the alcohol to cook-off. Remove and set aside the prawns, leaving behind the aromatics. Add the fresh cherry tomatoes and sauté until slightly softened.

Meanwhile, add your Paccheri to a large saucepan of boiling salted water and cook for 4-5 minutes until ‘al dente’. Once cooked, transfer your Paccheri to the frying pan with a slotted spoon, making sure some of the starchy pasta water gets in as well.

Add the prawns back into the frying pan with a generous drizzle of extra virgin olive oil, 2 tbsp of the pistachio pesto and a couple of tablespoons of pasta water. Combine by tossing gently. Garnish with the chopped pistachio over the top.