Drain 1 tablespoon of oil from John West Anchovy Fillets and heat in a large frypan. Add half the anchovies, spring onion, cherry tomatoes and cook for 2 minutes.
Add the cooked and drained pasta to the frypan and gently stir through Leggo’s Pesto and olive oil. 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.