Rigatoni with sunflower seed pesto, heritage tomatoes and pickled chilli

Place the rigatoni (130 g) into a large pan of salted boiling water and cook for 8-10 minutes.

To make the pesto, toast the sunflower seeds (40 g) in a frying pan over a low-medium heat for 3 minutes. Once toasted, add to a pestle and mortar along with the parmesan (50 g), lemon zest (1), basil (20 g) and parsley (20 g) plus a pinch of salt. Crush with the pestle and slowly incorporate the olive oil (150 ml) until you have a smooth consistency. You can also do this with a small food processor – pulse until you have the right consistency.

To make the pickled tomatoes and chillies, thinly slice 20g tomatoes (20 g) along with half a red chilli (1). Add these to the white wine vinegar and set aside.

For the pangrattato, add 10g butter (10 g) to a frying pan on a low-medium heat and cook the panko breadcrumbs (40 g) until nicely toasted. Add the zest of half a lemon (1/2) and set aside.

Wipe the frying pan out, add a small knob of butter (20 g) and a splash of olive oil (1 splash) and place over a medium heat. Add the tomatoes (90 g) and cook until they start to blister, then add the sliced garlic (2 cloves) and diced chilli (1). Turn off the heat.

At this point, the pasta should be cooked. Strain with a colander, reserving some pasta water. Add the pasta to the tomato and garlic pan, then add the pesto and toss together. Use the reserved pasta water to create a silky smooth sauce. Season and arrange on a large plate or in bowls and garnish with the pickled tomatoes and chilli and finish with the lemon pangrattato.