Put a large saucepan of water with a pinch 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 (see picture). Finely chop both the parsley and the basil (stalks and all).

Add the rigatoni to the pan of boiling water and cook for 11-12 mins or until ‘al dente’. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When ready, drain in a colander, reserving a little of the starchy pasta water for later and 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 courgette and rainbow chard and kale mix. Add a pinch of salt and pepper and stir-fry until soft, 4 mins. Add the garlic, mix well and cook for 1 minute more. Pop the greens in 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 pot and water (amount specified in the ingredient list). Stir to dissolve the stock pot, then simmer until reduced by half, 3-4 mins. Tip in the mascarpone, heat through until piping hot, then season with pepper. Stir through the herbs and half the hard Italian cheese.

Add the pasta to your sauce and stir everything together. TIP: If you feel the sauce is a little stiff, just add a splash of the reserved pasta water.Zest the lemon and add a pinch of zest and a squeeze of lemon juice to the pan. Taste and add more lemon juice if you like things zingy!

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