Blend the nasturtiums, wild sorrel, garlic, cashew nuts, Parmesan and lemon juice.

Add the olive oil in a slow, steady stream until a smooth paste forms. Season to taste.

Cook the pasta in boiling salted water for 6 to 8 minutes until al dente, then drain.

Toss the pasta with the pesto, scatter with the blanched broad beans and serve with lots of grated Parmesan.

Cook’s note: Use ordinary sorrel if you can’t find wild sorrel.

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