Bring a large saucepan of water to the boil with a 0.5 tsp of salt. Halve, peel and chop the onion into small pieces. Trim the green beans then chop into thirds. Halve the tomatoes. Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Halve the lemon.

Add the rigatoni to the boiling water and simmer until tender, 12 mins. Then drain the pasta in a colander, pop it back in the pan, drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the onion and cook until nicely softened, 5-6 mins.

Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre. Pop the ribbons into a bowl and leave to the side. Squeeze the lemon juice into another smaller bowl and add a glug of olive oil and a pinch of salt and pepper. Whisk together and leave to the side - we will dress the courgette with the dressing later.

Once soft, add the garlic to the onion, cook for 1 minute. Pour in the water (see ingredient list for amount) and stir in the vegetable stock powder. Simmer until the mixture has reduced by a third, 5-6 mins, then add in the green beans and tomatoes, cover with a lid or some foil and cook until the beans are tender and the tomatoes softened, 3-4 mins. Then stir in the crème fraîche and some black pepper, bring to the boil. Taste and add salt and pepper if you feel it needs it.

Add the drained pasta into the sauce and and stir through, add a splash of water if the sauce is a bit thick. Ensure it's piping hot, then remove from the heat. Stir in the parsley and the hard Italian cheese. Taste and add salt and pepper if you feel it needs it. Add the lemony dressing to the courgettes and toss together. Serve the pasta in bowls with the courgette salad on top (or on the side for any fussy eaters!). Enjoy!