4P Linguine (Pesto, Peas, Potato, Parmesan)

1. Make the pesto: blend basil, pine nuts, 1 garlic clove, 40g parmesan, lemon juice, and olive oil until smooth. Season with salt and set aside.
2. Marinate the cherry tomatoes: toss halved tomatoes with a drizzle of olive oil, torn basil, salt, and cracked black pepper. Set aside at room temperature.
3. Dice the potato into 1cm cubes and add to a large pot of well-salted boiling water. Cook for 5 minutes until just tender.
4. Add the linguine to the same pot and cook until al dente per packet instructions, adding the peas in the final 2 minutes of cooking.
5. Reserve a cup of pasta cooking water, then drain the linguine, peas, and potato together.
6. Return the pasta to the pot off the heat, stir through the pesto and a splash of reserved pasta water to create a silky, coating sauce.
7. Toast the ciabatta slices until golden, then serve alongside the pasta with olive tapenade.
8. Plate the linguine, top generously with remaining grated parmesan and freshly cracked black pepper, and spoon the marinated tomatoes around the edge.

Tip: Reserve more pasta water than you think you need — the starchy water is key to emulsifying the pesto into a luscious, clinging sauce rather than a dry, clumped coating. Add it gradually off the heat for best results.