Ingredients:
4 garlic cloves
1 red chilli
2 tsp pepper
50g baby tomatoes
1 tsp salt
2 tbsp olive oil
2 tbsp pesto
1 lemon (juiced)
Handful pine nuts (toasted)

Extras:
Fresh basil
Parmesan

Method:
Step 1: Heat a large pot of water, once it begins to bowl add in a pinch of salt and 1 tsp olive oil. 

Step 2: Next add in the linguine or spaghetti and allow to cook for 10 minutes

Step 3: Pour 2 tsp of olive oil into a large pan or wok and bring to a medium heat. 

Step 4: Chop all the garlic cloves into fine thin slices and chop the chillis into small fine pieces, toss both into the pan of olive oil.

Step 5: Next season with a pinch of salt, pepper mix around and then add the tomatoes. Allow the tomatoes to cook and become soft.

Step 6: Pour in a small cup of the pasta water to the pesto and mix with a spoon.

Step 7: Once the linguine is cooked, and keeping a cup of the pasta water aside. Pour the water out using a sieve and place the linguine into the pan.

Step 8:  Add in the lemon juice, pine nuts, pesto and a pinch of pepper mixing together to make sure everything is fully combined.

 Step 9: Serve with parmesan cheese and a handful of fresh basil.