a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

b) Trim the green beans.

c) Halve the baby plum tomatoes.

d) Peel and grate the garlic (or use a garlic press).

a) Pop the tomatoes onto a piece of foil.

b) Drizzle over some olive oil. Season with salt, pepper and the sugar (see pantry for amount).

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

d) When the oven is hot, roast the tomatoes on the top shelf until softened, 12-15 mins.

a) Meanwhile, add the rigatoni to the boiling water and bring back to the boil. Cook until tender, 12 mins.

b) Halfway through, add the green beans to the pasta and cook for the remaining time until tender, 5-6 mins.

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the garlic and stir-fry for 1 min.

c) Stir in the water for the sauce (see pantry for amount) and veg stock paste. Bring to the boil, then simmer until slightly reduced, 1-2 mins.

d) Once reduced, stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and add salt and pepper if needed.

a) When the pasta and green beans have 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 of sauce and heat through.

c) Stir through the cheese, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

a) When everything's piping hot, spoon the pasta into your bowls and drizzle over the fresh pesto.

b) Carefully remove your roasted tomatoes from the foil and serve them on top.

c) Spoon over the tomato juices from the parcel to finish.

Enjoy!