Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
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.

When your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
Add the green beans to the same pan to cook for the final 4-6 mins.
Once cooked, drain the pasta and beans in a colander and pop back into the pan.
Drizzle with oil and stir through to stop them 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 softened, 5-6 mins.

Meanwhile, trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre. Pop the ribbons into a medium bowl and set aside.
In a small bowl, combine a squeeze of lemon juice with a drizzle of olive oil and season with salt and pepper. Mix together, then set the dressing aside for later.

Once the onion has softened, stir in the garlic and cook for 1 min.
Stir in the water for the sauce (see ingredients for amount) and vegetable stock paste, then simmer until reduced by a third, 5-6 mins.
Once thickened, add the tomatoes to the sauce. Cover with a lid or foil and cook until the tomatoes have softened, 3-4 mins, then remove the lid.
Mix in the creme fraiche, season with pepper, then bring to the boil. Taste and season with salt and pepper if needed.

Add the cooked pasta and beans to the sauce and stir through until well coated and piping hot, then remove from the heat. Add a splash of water if it's a little thick.
Stir in the parsley and hard Italian style cheese. Taste and season again if needed, then share the creamy pasta between your bowls.
Pour the dressing over the courgette ribbons and toss to coat. Serve on top of the pasta or alongside if you'd prefer. Enjoy!