Serves 4

So before summer arrives, bring a little spring into your home with this seasonal pasta dish. Emma Moore of Emma's Eatery Catering took a classic pesto and added mint, and then substituted pine nuts for sunflower seeds for a uniquely nutty flavour (great for those who are nut free). She also traded a more traditional Parmigiano-Reggiano for a creamy Stracciatella. It's fresh, it's modern, it's delicious. Serve with a simple green salad and a bottle of Whispering Angel or your favourite rosé.

• 2 cups basil leaves

• ½ cup mint leaves

• 1 ½ cups good quality olive oil

• ¼ cup sunflower seeds

• 1 lemon, juiced and zested (divide into 2 dishes)

• 1 tsp kosher salt

• Freshly cracked black pepper

• 2 cloves garlic

• 1 ½ cups green beans, trimmed and diced (you can also use asparagus or fresh spring peas)

• 4 cups rigatoni

• 1 cup Stracciatella, Burrata or Ricotta (1/4  per person)

• Bring a pot of water to a boil. Season mildly with salt.

• In a mortar & pestle (or blender) mix together basil leaves, mint leaves, garlic, lemon juice, sunflower seeds, olive oil and kosher salt. Set aside in a large mixing bowl or serving dish.

• Dice your green beans.

• Drop your pasta into the boiling water and cook to al dente. One to two minutes before you remove the pasta, add the green beans to your cooking pasta. Drain and toss directly into the pesto.

• Place a large dollop of stracciatella on each plate of pasta (or pass it around) and garnish with lemon zest and a drizzle of extra virgin olive oil.

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