Creamy Greeny Veg and Pesto Pasta

a) Pop the tomatoes onto a piece of foil.

b) Drizzle over some olive oil and the balsamic vinegar. Season with salt, pepper and a pinch of sugar.

c) Fold the foil, sealing on all sides to create a parcel. Place the parcel on small baking tray.

d) Bake the tomatoes on the top shelf of your oven until softened, 12-15 mins.

a) Meanwhile, add the fusilli to the boiling water and cook until tender, 12 mins.

b) Add the tenderstem broccoli to the pan halfway through to cook with the pasta for 5-6 mins.

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the garlic. Stir and cook for 1 minute, then pour in the water (see ingredients for amount).

c) Stir in the vegetable stock paste, bring to the boil and simmer until reduced slightly, 1-2 mins.

d) Stir in the creme fraiche, bring to the boil and remove from the heat.

e) Taste and add salt and pepper if you feel it needs it.

a) When the pasta has 3 mins left to cook, add the peas and simmer for 2-3 mins.

b) Once cooked, drain the pasta and veg in a colander, then add to the pan with the sauce along with the cheese.

c) Season with salt and pepper if you feel it needs it and mix together until combined.

d) TIP: Add a splash of water if you feel it needs it.