• Boil the kettle. Trim green beans, then cut into thirds. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook orecchiette in the boiling water until 'al dente', 8 minutes. • When pasta has 5 minutes remaining, place a colander (or steamer basket) on top of the saucepan. Add green beans to colander, then cover with a lid and steam until tender, 4-5 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add baby spinach leaves to colander. Drain pasta over veggies. Set aside. TIP: Draining the pasta over the veggies is an easy way to wilt the spinach!

• Meanwhile, in a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients) and half the garlic paste, stirring, until golden brown, 3-4 minutes. • Transfer pangrattato to a bowl. Add chilli flakes (if using). Season with salt and pepper to taste.

• Return frying pan to medium-low heat with the butter and a drizzle of olive oil. Cook remaining garlic paste until fragrant, 1 minute. Add thickened cream, garlic & herb seasoning and reserved pasta water. Cook, stirring, until slightly reduced, 2 minutes. • Add Cheddar cheese and Parmesan cheese, stirring, until combined, 30 seconds. Remove from heat. • Stir veggies and pasta through the sauce, until combined. Season to taste.

• Divide cheesy orecchiette between bowls. • Drizzle over basil pesto. Top with the garlic-chilli pangrattato. Garnish with an extra pinch of chilli to serve. Enjoy!