Linguine with Spicy Hazelnut Pesto

The pasta in this dish may not appear very coated, but a little of this pesto goes a long way and you will really taste it.

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   Put a large saucepan of water on to boil. Heat 3tbsp oil in a pan until very hot. Add garlic and chillies and remove from heat immediately, then stir while the garlic browns, until the pan is no longer sizzling hot. Place the hazelnuts in a saucepan, with no fat, turn the heat to medium-high, and shake the pan until the nuts are toasted - about 2 minutes.
   Cook the pasta according to the packet instructions, adding the remaining oil and stirring well before replacing the lid as linguine tends to stick. Meanwhile, blitz all other ingredients (including the used cooking oil) in a hand blender or other similar utensil until the mixture is a smooth, light brown paste, specked with red and green.
   When the pasta is cooked, drain, stir through the pesto and serve immediately.