James Martin and Gennaro Contaldo served up A tasty ricotta and herb cappellacci pasta dish on James Martin: Home Comforts.

The ingredients for the cappellacci are: 400g ‘00’ pasta flour, plus extra for dusting, 4 free-range eggs, mixed with 1-2 tbsp water as necessary, 200g ricotta, drained, 1 tbsp freshly grated Parmesan, plus extra to serve, 4 tsp finely chopped fresh chives, 1 tbsp finely chopped fresh basil leaves, 1 tsp finely chopped fresh marjoram leaves and 1 tsp finely chopped fresh oregano leaves.

For the pesto: 60g fresh basil leaves, 1 garlic clove, finely chopped, 50g Parmesan, grated, plus extra to serve, 75ml extra virgin olive oil, 100g fresh peas, 100g runner beans, trimmed, cut into 2cm lengths, salt and freshly ground black pepper and mint sprigs, to serve (optional).