• Boil the kettle. • Grate courgette. Thinly slice apple into wedges. • Pour boiling water into a large saucepan over high heat. Add a pinch of salt, then bring to the boil. Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain pasta and return to saucepan. Drizzle with olive oil.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. • Cook cherry tomatoes and zucchini, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste, until fragrant, 1 minute. • Stir in cream (see ingredients) and vegetable stock powder and cook until slightly thickened, 1-2 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove pan from heat then stir in cooked chicken, courgette and blistered tomatoes.

• Meanwhile, in a large bowl, combine apple, mixed salad leaves and balsamic & olive oil dressing. Season. • Divide creamy pesto chicken and cherry tomato pasta between bowls. Sprinkle with Parmesan cheese. • Serve with apple balsamic salad. Enjoy!