• 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.

• Meanwhile, trim the courgette then quarter lengthways. Chop into 1cm chunks.
• Cut the tomato into wedges.
• In a bowl, mix together the creme fraiche, mustard (if you're cooking for kids, you can use less mustard to reduce the heat), cheese, muscat and 2 tsp cracked black pepper (double for 4p).

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

• In a separate large bowl, mix together the balsamic glaze and 1 tbsp oil (double for 4p).
• Season to taste with salt and pepper.
• Toss the tomato in the dressing and leave aside to marinate.

• Place a large pan over medium heat (no oil). 
• Once hot, add the pine nuts and cook, stirring, until lightly toasted, 2-3 mins. Remove from the pan. 
• Return the pan to medium-high heat (no oil).
• When hot, cook the courgette until charred, 6-8 mins. Stir only every so often—this will allow the courgette to pick up a nice colour. 
• Season with salt and pepper and remove pan from heat.

TIP: Watch the pine nuts like a hawk—they can burn easily.

• Pour the creme fraiche mixture into the pan (loosen with the reserved pasta water if necessary).
• Add the drained linguine and toss to coat in the sauce.
• Season to taste with salt and pepper.

• Plate up a bed of salad leaves and top with a hearty helping of cacio e pepe. 
• Garnish with a scattering of toasted pine nuts.
• Serve with the marinated tomatoes on the side.