Creamy Tomato and Green Bean Rigatoni

When your water is boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.

In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and half the lemon juice. Season with salt and pepper.

Add the courgette ribbons, toss to coat, then set aside.

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

Once hot, add the green beans and tomatoes. Season with salt and pepper. Stir-fry until starting to char and soften, 3-4 mins. Add the garlic and cook for 1 min more.

Stir in the vegetable stock paste and water for the sauce (see pantry for amount). Simmer until reduced by half, 4-5 mins.

Stir through the creme fraiche and bring to the boil.

Add the cooked pasta and toss to coat in the sauce. Simmer until piping hot, 1-2 mins. Add a squeeze of lemon juice, then remove from the heat.

Stir in the hard Italian style cheese until melted.

Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.