a) Boil a full kettle for the pasta.

b) Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

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

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

b) Once hot, add the courgette chunks and cook until charred, 6-8 mins total. Turn only every couple of mins.

a) Meanwhile, pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.

b) Add the tortelloni and cook until tender, 3-5 mins.

c) Once cooked, carefully drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

a) When the courgette is charred, reduce the heat to medium. Season with salt and pepper.

b) Add the garlic and mixed herbs to the frying pan. Fry for 1 min.

a) Stir the creme fraiche, chicken stock paste, peas and water for the sauce (see pantry for amount) into the courgette pan. 

b) Simmer, stirring occasionally, until the sauce has reduced and thickened slightly, 2-3 mins.

c) Once thickened, stir in the cheese until melted.

d) Remove from the heat and mix in the pesto.

a) Gently stir the cooked pasta into the sauce. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

b) Share the pesto pasta between your bowls. 

c) Sprinkle over the chilli flakes to finish (add less if you'd prefer things milder).