Spaghetti with prawns and coriander cashew pesto

1. Cook the spaghetti according to pack instructions, saving a cup of the cooking water before draining. Meanwhile, toast the cashews in a dry frying pan for 5 minutes, until turning golden. Cool for a few minutes, then put in a small food processor with the coriander (save a few leaves to garnish) and garlic; pulse until well chopped. Pulse in 1½ tbsp oil, plus the lime zest and juice. Tip into a bowl, then stir in the parmesan and season. (It will be thicker than ready-made pesto.)

2. Heat the remaining ½ tbsp oil in the frying pan and sear the prawns for 5 minutes, until pink; set aside on a plate. Add the pasta to the pan; stir in the pesto and about 125ml of the cooking water. Toss over a low heat to coat the pasta. Fold in the prawns, then serve with the reserved coriander leaves, a little more cheese and the salad leaves on the side.