Put a large saucepan of water with 1/2 tsp of salt on to boil for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Pull a vegetable peeler lengthways along the courgette to make ribbons. Finely chop the chives (use scissors if you like). Zest and halve the lemon.

When boiling, add the rigatoni to the pan of water and bring back to the boil. Cook until tender, 12 mins. When ready, reserve some of the pasta cooking water (see ingredients for amount), then drain the pasta in a colander. Return to the pan and drizzle over some oil to stop it sticking together.

Meanwhile, heat a glug of oil in a frying pan on medium heat. Once hot, add the rainbow chard. Season with salt and pepper and stir-fry until starting to soften, 3-4 mins. Add the courgette and garlic, mix well and cook for 2-3 mins more. Once cooked, pop the greens into a mixing bowl and cover with some foil to keep warm.

Put your frying pan back on medium heat with a splash of oil and add the shallot. Cook until softened, stirring occasionally, 4-5 mins, then add the stock paste and the reserved pasta water. Stir to combine, then simmer until reduced by half, 3-4 mins. Stir in the creme fraiche, heat through until piping hot, then season with pepper. Stir through the chives and three quarters of the grated hard Italian style cheese.

Add the pasta to your sauce along with half the greens and stir everything together. TIP: If the sauce needs loosening up, just add a splash of water. Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if needed.

Serve the creamy pasta in bowls with the remaining greens on top and a sprinkling of the remaining hard Italian style cheese. Enjoy!