Instructions: 1 Cook the spaghetti in a large pan of boiling water according to the packet instructions. Meanwhile, heat the olive oil in a frying pan. Seed and slice the pepper, add to the pan and cook for two minutes.

2 Slice the garlic and chilli and add to the pan. Quarter the mushrooms and add to the pan with the peas. Stir fry for a couple of minutes.

3 Halve the cherry tomatoes. Remove the mushroom pan from the heat and stir in the cherry tomatoes. Drain the spaghetti and return to the pan. Season to taste and stir in the pesto sauce and tomato mixture.

4 Twirl the pasta round a long-pronged serving fork and divide between four serving bowls. Using a swivel-style vegetable peeler, shave over some Parmesan and serve.

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