• Boil a large pot of salted water for the pasta. 
• When boiling, add the linguine to the water and bring back to the boil.
• Cook until softened, 12 mins.
• Once cooked, reserve a cup of the pasta water then drain the linguine in a colander.
• Pop back in the pot, off the heat, drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Trim the courgette and quarter lengthways. Chop into 1cm chunks.
• Cut the tomato into wedges.
• In a bowl mix together the creme fraiche, muscat, cheese, half the mustard and 2 tsp cracked black pepper (double both for 4p).
• In a large bowl, mix the balsamic glaze and 1 tbsp oil (double for 4p). Season to taste with salt and pepper.
• Add the tomato to the dressing and leave to marinate.

TIP: Don't be shy with the pepper—this is the star of the dish!

• Place a large pan over medium heat (no oil). 
• Once hot, add the hazelnuts and cook, stirring, until lightly toasted, 2-3 mins.
• Remove from the pan and set aside. 

TIP: Watch them like a hawk—they can burn easily.

• Peel and grate the garlic (or use a garlic press).
• Return the pan to medium-high heat with a drizzle of oil.
• When hot, add the garlic and courgette and cook until charred, 6-8 mins. Stir only every few minutes—this will allow the courgette to pick up a nice colour. 
• Season with salt and pepper.

• Remove the pan from the heat.
• Add the drained linguine and creme fraiche mixture to the courgettes. 
• Loosen the sauce with the reserved pasta water if necessary.
• Season to taste with salt and pepper.

• Toss the salad leaves with the marinated tomatoes.
• Plate up a helping of cacio e pepe and serve the tomato salad alongside.
• Scatter the toasted hazelnuts over the top of the salad.