Nothing beats indulging in a generous plate of spaghetti. This super fresh, sweet and zesty dish is a favourite in our household, especially now spring has sprung. The star anise and scallions really sets this dish apart from your average pasta dish. Give it a try. —Anna Barnett
Take the largest, deepest saucepan you have and fill it with water. Bring to the boil (using the kettle speeds this process up) and add a pinch of salt and the spaghetti. Stir for the first 30 seconds to stop the pasta sticking and allow to cook for 10-12 minutes or until the pasta is al dente.
For the sauce combine the diced onion with the garlic and a large glug of olive oil, adding in the star anises (don't forget to remove these when serving or warn people, they're hard and inedible). Allow to cook on a medium to low heat for 3-5 minutes until the onions turn translucent. Next add your seasoning followed by the chopped scallions and double cream and simmer on a medium to low heat for 5 minutes while the pasta cooks.
To make the basil and almond Parmesan muddle all three ingredients until well combined.
Once the pasta is cooked and you're happy with the seasoning of the sauce, add in the basil and almond Parmesan. Serve with a sprinkle of the lemon zest plus a drizzle of extra virgin olive oil and extra fresh black pepper.