Pesto Spaghetti with Lemon-Steamed Fish

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• Step 1

  Score the scallops on one side in deep crisscrosses

  Pour 2.5cm of boiling water into the wok or large pan

  Pour the rest of the water into the other pan, add the spaghetti and a pinch of salt and cook according to packet instructions

  Put the almonds into the processor, rip in most of the basil leaves and squash in the unpeeled garlic through a garlic crusher

  Add the extra virgin olive oil, Parmesan and the juice from ½ a lemon, blitz until smooth, then season to taste and check the balance of flavours – it should be clean and refreshing

• Step 2

  Line the beans up and cut off the stalks, then add to the pasta pan

  Put one of the steamers into the wok and add the trimmed broccoli, then put the second steamer on top

  Rub the fish and scallops with a pinch of salt and pepper and lay in the second steamer

  Drizzle with 1 tablespoon of olive oil, finely grate over the zest of a lemon and squeeze over half the juice, then crumble over the chilli and put the steamer lid on until cooked through

• Step 3

  Drain the pasta and beans, reserving a cupful of the starchy cooking water, then return them to the pan

  Spoon in the pesto from the processor and toss together, loosening with splashes of the cooking water until silky

  Squeeze in lemon juice to taste, then pour into a serving bowl with the broccoli

  Sprinkle over the remaining basil leaves and serve alongside the steamer basket of fish

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