Rocket Pesto Orzotto

Put the chopped rocket and pine nuts in a mixing bowl. Add the hard Italian cheese, a pinch of salt and black pepper. Pour in the olive oil (see ingredients for amount). TIP: Use your best quality olive oil! Add a quarter of the garlic (leave it out if you don't like raw garlic) and mix everything together. TIP: If you have a food processor, you can use it here, but we prefer the satisfaction of doing it by hand!

Heat a drizzle of oil in a large saucepan on medium heat. Add the shallot. Cook until soft, 3-4 mins. Add the remaining garlic and cook for 1 minute more. Add the orzo and stir, then pour in the water (see ingredients for amount) and vegetable stock pot. Bring to the boil, then turn the heat down and simmer (stirring occasionally) until the liquid has been absorbed and the orzo is soft, 10 mins.

Meanwhile, put a frying pan on medium heat (no oil). Add the courgette and cook until charred, turning occasionally, 7-8 mins.

Once the orzo is cooked, stir in three quarters of the pesto, the courgettes and the tomatoes. TIP: If all the liquid has been absorbed and the pasta is not quite done, add a splash of water and keep cooking.