I made an amazingly good pasta dish tonight in which the only non-raw ingredient was the spaghetti. Get a big bowl and chuck in the following, in any order you like. For two:

A big fistful of chopped fresh parsley
Half as much chopped fresh marjoram (or fresh oregano)
About 70g freshly-grated Parmesan
One clove of garlic, finely chopped
The juice of 3/4 of a lemon, along with all its zest
Three big glugs of the best olive oil you can lay your hands on
About 350g of the best, sweetest cherry tomatoes you can get. Don't do this recipe with shitty tomatoes. I have a glut of lovely Sungold in my greenhouse just now: they were perfect. Chop them roughly.
A pinch of salt

Everything is fresh and raw. Get your hands in there and mix it thoroughly.

You also need about 40g of unsalted pistachio kernels, which you blitz into a rough powder then set aside.

Boil up the spaghetti (250g for two) in salted water. When al dente, use tongs to transfer the pasta into the bowl with the sauce. You definitely need some pasta water, so don't be fussy about draining. In fact, I found I needed even more from the pasta pan. Mix the sauce and pasta and put into warm bowls. Sprinkle the pistachio powder on top. Cheers to Jamie Oliver for the idea, though I changed a few details. So fresh, so light. If any of those ingredients are only available to you dried, don't bother with the recipe. This is all about untrammelled freshness.