Spaghetti with zesty lemon sauce

This toss-together pasta sauce of lemon, olives, pine nuts and parsley requires next to no cooking; it's a vibrant dish to serve up in summer

Serves: 4 - 6

Ingredients:

500g  spaghetti

80ml (1/3 cup) olive oil

30g pine nuts, toasted

3 cloves garlic, crushed

5ml (1 tsp) dried chilli flakes

zest of 2 lemons

juice of 1 lemon

small bunch fresh parsley, roughly chopped

100g stuffed olives

30g parmesan cheese, shaved

salt and freshly ground black pepper, to taste

Method:

1. Cook the  spaghetti  in salted boiling water until al dente and drain, reserving 30ml (2 tbsp) of the cooking water.

2. In a frying pan, gently heat the oil, pine nuts, garlic and chilli flakes till fragrant. The pine nuts should be just starting to go golden.

3. Place the  spaghetti  in a serving bowl and toss with the reserved cooking water. Pour over the pine-nut mixture and toss with the lemon zest, juice, parsley, olives and parmesan. Season with salt and plenty of black pepper.