Cook the pasta according to the packet instructions.

Blitz the parsley (stalks and all) in a blender with enough extra virgin olive oil to make a vibrant green oil, then pour into a clean jam jar.

Peel the garlic and place in the blender (there’s no need to clean it) with the jarred peppers (juice and all), the almonds, chilli flakes, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar and half the cottage cheese. Blitz until super-smooth.

Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over the pepper sauce and toss together over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and black pepper.

Divide between serving plates, dot over the remaining cottage cheese, then drizzle with parsley oil, to taste, keeping the rest in the fridge for up to 3 days, or freezing in an ice cube tray for future meals.

ENERGY 591kcal FAT 30.6g SAT FAT 4.7g PROTEIN 18.4g CARBS 64.1g SUGARS 7.2g SALT 0.2g FIBRE 1.1g