Garofalo spaghetti with yellow Sicilian tomatoes, basil pesto, walnuts and asparagus

- Bring a large pan of water to the boil. Once boiling, add a good dash of salt and cook the Garofalo spaghetti for 8 minutes.

- In a blender, place the basil, sesame seeds, walnuts, sun dried tomatoes, 1 clove of garlic, ice cube, salt and pepper. Blitz together until you have a good consistency.

- In another pan, heat a dash of olive oil and add the other clove of garlic. After a couple of minutes add the yellow tomatoes. Season and cook quickly for 30 seconds.

- Drain your pasta and add to the tomato pan. Fry in the sauce for a couple of minutes, until you pasta is fully cooked, but still al dente.

- Serve on a warm plate with the pesto drizzled liberally over the top, along with the asparagus curls and sesame seeds.

- Add the lentils, stir well and cook for a further 10 mintues to encorporate them fully into the sauce.

- Whilst the lentils are cooking, bring a sauce pan of water to the boil (at least one litre per 100g of pasta). Once boiling add a good quantity of rock salt along with the Mafalda Corta. Cook for 8 minutes stirring as it cooks.

- When the pasta is cooked, drain and add to the mushroom sauce. Stir well to ensure the pasta finishes cooking and is fully coated in the sauce.

- Divide between 4 warmed bowls and finish with a little extra olive oil and some rosemary.