• Boil the kettle. Thinly slice leek. • Pour boiling water into a large saucepan over high heat. Add a pinch of salt, then bring to the boil. Cook fettuccine in boiling water until 'al dente', 9 minutes. • Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain pasta and return to saucepan. Drizzle with olive oil. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook snacking tomatoes and leek, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. • Stir in light cooking cream and vegetable stock pot and cook until slightly thickened, 1-2 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove pan from heat then stir in leek and blistered tomatoes.

• Meanwhile, in a large bowl, combine walnuts, mixed salad leaves, mustard cider dressing and a drizzle of olive oil. Season to taste. • Divide pesto and cherry tomato fasta-pasta between bowls. • Sprinkle with Parmesan cheese. Serve with walnut salad. Enjoy!