Peel and thinly slice the garlic. Finely grate the zest from the lemon and juice one half (keep the other half for later). Quarter the cherry tomatoes. Trim the roots off the spring onion and finely slice the white and green parts of the spring onion, discarding any ragged tops. Pick the leaves from the basil.

Heat a large, heavy-based pan for 2 mins. Tip in the pine nuts and toast, shaking the pan so they don't burn, for 2-3 mins till golden. Tip out into a bowl. Fill the pan with water and bring to a boil.

While the water is coming to the boil, trim the ends off the flat beans and slice them thinly on an angle. When the water is bubbling, drop in the sliced beans. Cook for 2 mins. Drain over a large bowl then pour 500ml of the cooking water in a jug. Plunge the beans into ice cold water to stop them cooking further.

Pour the 500ml water back into the pan and bring to the boil. Add 3 tbsp olive oil and ½ tsp salt. Add the garlic, lemon zest and juice and cherry tomatoes.

Snap the spaghetti in half, so it sits flat in the pan. Add it to the pan. Clamp on a lid till the water comes back to the boil again. Remove the lid. Simmer on a high heat for 8 mins. Toss the pasta every now and then while it cooks.

After 8 mins, the spaghetti should be soft with a slight bite, and most of the water evaporated. Throw in the flat beans and the spring onions. Toss together for 1 min to warm through.

Add most of the basil and fold it through the spaghetti with a crack of pepper. Add more salt if needed. Divide the pasta between a couple of warm bowls, spooning over the sauce and veg. Top with the remaining basil, the salad leaves and toasted pine nuts. Serve with lemon wedges.