Drizzle 1 tablespoon of olive oil into a large frying pan over a medium heat, add 1 pinch of dried chilli flakes and a pinch of sea salt and black pepper.

Peel and roughly chop 2 cloves of garlic, and slice 200g of baby courgettes into 1cm rounds, adding to the pan as you go.

Halve and stir in 160g of ripe cherry tomatoes, then cook for 10 minutes, stirring occasionally.

Drizzle 2 tablespoons of extra virgin olive oil into a bowl, then add a good squeeze of lemon juice and a pinch of salt and pepper.

Prepare the fruit (removing any stones, pips or seeds, if needed), slicing up however you fancy, then add to the bowl with 50g of rocket.

Drop the pasta into a large pan of boiling salted water for just 2 minutes, then use a slotted spoon to scoop it straight into the frying pan, letting some starchy cooking water go with it.

Pick in most of the leaves from ½ a bunch of fresh basil (15g), tearing up any larger ones, then add 25g of pine nuts and a good squeeze of lemon juice.

Finely grate over 15g of Parmesan, then toss together and let the sauce emulsify.

Toss the salad together, using a speed peeler to shave over a few ribbons of Parmesan (roughly 10g), then drizzle with 1 tablespoon of thick balsamic.

Scatter the remaining basil leaves over the pasta, then get stuck in.