Add water to a Le Creuset 24cm Classic 3-ply Stainless Steel Deep Casserole, season with salt and bring to a boil. Blanch the peas, remove them with a slotted spoon and immediately refresh them in iced water, as this will keep them bright green and vibrant and keep aside. Cook the pasta in the same water until al dente.

While the pasta is cooking, make your pea pesto by draining 500g peas and placing them into a blender, along with the water, basil pesto, zest and juice of a lemon blend until smooth, season to taste.

Once your pasta is ready, drain and reserve a ladle or two of pasta water. Add the warm pasta back to the pot and toss through the pea pesto to coat. Add a few tablespoons of reserved pasta water if needed to loosen the pasta and make the sauce slightly creamier, which helps it cling to the pasta.

Serve in Le Creuset Pasta Bowls while hot and crumble over the goat’s cheese or grate over Parmesan. Scatter with the peas and pea shoots, drizzle with olive oil and serve.