Wonderful One-pot Summer Spaghetti

Finely grate the zest from the lemon and juice one half (keep the other half for later).

Heat a large, heavy-based pan for 2 mins. Tip in the pine nuts and toast for 2-3 mins till golden. Tip out into a bowl. Fill the pan with water and bring to a boil.

While the water is coming to the boil, pop the broad beans from their pods. When the water is bubbling, drop in the beans. Cook for 2 mins. Drain into a jug and reserve 500ml of the cooking water. Plunge the beans into ice-cold water to stop them from cooking further.

Pour the reserved cooking water back into the pan and bring back to the boil. Add the oil, salt, garlic, lemon zest, lemon juice and cherry tomatoes.

Snap the spaghetti in half and add it to the pan (see tip if you're going for courgetti instead). Clamp on a lid till the water comes back to the boil again. Remove the lid. Simmer on a high heat for 8 mins. Toss the pasta every now and then while it cooks.

Meanwhile, pop the broad beans out of their grey skins. The easiest way to do this is to pinch one end and squeeze so they pop out. This is optional: when broad beans are young like this the grey skins aren't too tough. But they will look greener without their skins.

After 8 mins, the spaghetti should be al dente (soft with a slight bite) and most of the water evaporated. Throw in the broad beans and the spring onion. Toss together for 1 min to warm through.

Add most of the basil and fold it through the spaghetti with a crack of pepper. Add more salt if needed. Tangle into warm bowls, spooning over any sauce and the veg. Top with the remaining basil, the watercress or pea shoots and toasted pine nuts. Cut the remaining half lemon into wedges, and serve on the side.

Spag Swaps: You can use any pasta, just cook it as long as it says on the packet. For courgetti, you can either have it raw or boil it for 1 min just to soften it. Season well, gloss with olive oil and carry on as above.