Drain 1 tablespoon oil from John West Anchovy Fillets in Olive Oil and reserve. Remove half the quantity of anchovies from the can.
Heat reserved oil in a large fry pan, add the half quantity of anchovies, spring onions and cherry tomatoes, and cook for 2 minutes.
Drain cooked pasta, add to the frypan with anchovy mixture, Leggo’s Pesto and olive oil tossing gently. Serve pasta immediately topped with shaved parmesan and fresh basil to garnish.
Refrigerate remaining anchovies and oil in an airtight container and use within 4 days.