Premier Pistou-Pasta - serves 4

Preparation - 10 minutes, cooking time - 15 minutes

11 oz spaghetti or fettuccine
grated rind and juice of 1 lemon
small bunch of fresh flat-leaf parsley
1 tbsp capers
1/2 cup small, sweet black olives
a pinch of crushed chili flakes
4 tbsp olive oil
1 large garlic clove
salt and ground black pepper
Parmesan cheese, to serve

Cook the pasta in a large pan of boiling, salted water.
Meanwhile, put the rind and juice from the lemon into a large serving bowl. Roughly chop the parsley and capers and add to the bowl with the olive, chiliflakes, and oil. Crush in the garlic and season well.
Drain the pasta well and add to the bowl, tossing to mix. Shave or grate some Parmesan on top and serve out at the table, remember to set out an extra side bowl for the olive pits.