Spaghetti with avocado pesto, blistered tomatoes & paprika breadcrumbs

Bring a large pan of salted water to the boil. Put the basil, garlic, parmesan, lemon juice and 1 tbsp oil into the bowl of a food processor and pulse to make a paste. Halve and pit the avocados, then scoop the flesh into the food processor with the other ingredients and whizz again to a pesto-like sauce. Season to taste and set aside.

Cook the pasta according to pack instructions. While it cooks, heat 1 tbsp oil in a large nonstick frying pan over a medium heat. Tip in the breadcrumbs and paprika and fry, stirring occasionally, for 2-3 minutes until crisp. Season, then reserve for later.

Wipe out the breadcrumb pan and turn the heat to high. Once hot, lower the heat, add the remaining ½ tbsp oil, the tomatoes and a pinch of salt. Toss regularly, until lightly charred and about to burst. Reserve a little cooking water, then drain the spaghetti and return it to the saucepan. Stir through the pesto, adding reserved pasta water to loosen. Serve topped with the breadcrumbs, tomatoes (stalks discarded) and more parmesan.