Fill a large pan with water. Add a pinch of salt, pop on a lid (or use a baking tray if you don’t have a lid), and bring up to the boil. While the water is heating, tip the walnuts into a dry deep frying pan. Set over a medium heat and toast for 2 mins, shaking the pan often, till the walnuts smell nutty and have darkened a little. Tip the walnuts into a bowl and set aside.

Separate the sprout top leaves, slice off the stalks and finely slice the leaves. Peel and finely chop the garlic. Finely grate the zest from the lemon and set aside. Finely chop the chives.

The water should be boiling by now. Tip in the gnocchetti pasta. Simmer the pasta for 8-9 mins till it’s tender but still with a little bite.

Put the frying pan back on a medium heat and add 1 tbsp olive oil. Add half the chives and all the garlic to the pan and sizzle for 15-30 secs, stirring, to flavour the oil.

Add the shredded sprout tops to the pan and stir to mix. Turn the heat down a little, pour in 150ml warm water and season with salt and pepper. Steam fry, stirring, for 5-6 mins till the leaves soften and turn a dark green.

Drain the pasta and tip it into the frying pan with the sprout tops. Add half the lemon zest and squeeze in a little lemon juice. Crumble in the Perl Las. Toss the pasta and sprout tops together to just melt the Perl Las a little. Divide the pasta between 2 warm bowls. Top with the toasted walnuts, the remaining lemon zest and chives to serve.