Bring a large saucepan of water to the boil with  ½ tsp salt for the linguine. Boil a full kettle for the spinach. 

While the water comes to the boil, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.

When boiling, add the linguine to the pan of water and bring back to the boil. Cook until tender, 12 mins. 

Meanwhile, pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until wilted and piping hot.

Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon.

If you have one, transfer the spinach to a blender or food processor along with the olive oil (see pantry for amount) and blend until smooth, then set aside.

Alternatively, if you don't have a blender, finely chop the wilted spinach and set aside. 

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and fry for 30 secs. 

Stir in the ricotta, vegetable stock paste, hard Italian style cheese, pesto and water for the sauce (see pantry for amount). 

Stir in the pureed or chopped spinach, peas and crab meat, then bring to a boil.

Lower the heat and simmer until piping hot, 1-2 mins. Remove from the heat and season with salt and pepper. 

Once the pasta is cooked, drain in a colander and pop back in the saucepan.

Add the green sauce to the saucepan and mix together with the cooked pasta.

Squeeze in some lemon juice, then taste and add more salt and pepper if needed. Cover to keep warm and set aside. 

Clean out the (now empty) frying pan and pop back on medium-high heat. Drain the prawns.

Once hot, add them to the pan along with the tomatoes. Season with salt and pepper. Stir-fry for 3-4 mins.

Once the prawns are cooked and the tomatoes have softened slightly, add a knob of butter (if you have any), a pinch of lemon zest and the remaining garlic.

Fry for 1 min more, then remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Reheat the pasta if needed, adding a splash more water if the sauce needs loosening up a little.

Share the pasta between your serving bowls. Spoon the prawns and  tomatoes on top (including any juices from the pan) and finish by sprinkling over another pinch of lemon zest. 

Serve any remaining lemon wedges on the side for squeezing over.