Linguine di pesto with tuna, green beans and potato

1.Bring a large pot of salted water to the boil. Add the potato and cook for 2 minutes then add the beans. Cook for 1 minute or until beans are al dente.

2.Scoop out the beans and potato with a slotted spoon then drain in a colander. Bring water back to the boil and toss in the linguine. Cook for 1–2 minutes or until al dente (for dried pasta, follow packet instructions). Drain in a separate colander, reserving 4 Tbsp of the cooking water.

3.Heat the oil in a frying pan and seal tuna for 5–10 seconds on each side, cut into 2cm cubes and transfer to serving plates or bowls.

4.Place a large frying pan on high heat and add the butter and then 5 Tbsp of pesto (see method below). Stir well then add reserved cooking water. Take off heat and add linguine, potato and beans; mix well. Season to taste and serve with tuna. Garnish with edible flowers if desired.

5.Place all the pesto ingredients in a blender and pulse until smooth.