Start by making the pesto – this step can be done in advance with the pesto stored for up to 5 days in the fridge.

Pick the basil leaves from their stems and soak in a bowl of iced water for 5 minutes. Drain and pat the leaves dry with paper towel.

Add all of the ingredients to a blender along with one ice cube and blend until smooth or to the consistency of your liking. You can keep the cheese cubed if using a high speed blender – I like doing this to 1) save time but 2) gives you a bit more texture in the pesto which I love.

Bring a large pot of water to a rolling boil and generously season with salt.

Add the bucatini and cook for 1-2 minutes less than packet instructions.

Meanwhile, melt the butter in a large sauté pan and allow it to start to sizzle and splutter as if you were browning it.

Add the diced lemon and continue to cook, swirling the pan frequently. The butter will start to brown and the lemon will caramelise.

Add the al dente pasta to the butter and lemon and stir and toss well to coat all of the pasta in the sauce.

Take the pan off heat and stir through 3-4 tablespoons of pesto, adding a splash of pasta water as needed to help bind it all together.

Divide between bowls, top with extra grated parmigiano reggiano and enjoy!