• 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 ½ cup of the pasta water, then drain the pasta in a colander and pop back in the pot. 
• Drizzle with oil and stir through to stop it sticking together.

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

• Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
• Cut the tomato into wedges.
• In a medium bowl mix together the creme fraiche, mustard, cheese 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 large bowl, mix together 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.

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

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

• 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.

• Plate up a bed of rocket and top with a helping of cacio e pepe. 
• Scatter the toasted pine nuts over the top.
• Serve with the marinated tomatoes on the side.