500gm cooked fusilli pasta

220gm mini bocconcini (torn into small pieces)

280 sun dried tomatoes

500gm cherry tomatoes (halved)

425gm kalamata olives (pips removed and roughly chopped)

2 zucchinis (cubed)

1 bunch basil (leaves, washed)

1 lemon (juice)

3 garlic cloves

EVOO

Sea salt

Start by browning off your zucchini. Get a large heavy pan on high heat, bring up to temp, add some oil and then char the zucchini hard until you have beautiful brown chars. Remove when ready.

To make ‘pistou’ (French basil sauce) add 3/4 of your basil leaves, lemon juice, garlic cloves, a glug of EVOO and sea salt to taste in a food processor and blitz into a smooth green sauce. Add more oil and salt if you need.

In a big bowl add in your pasta, bocconcini, sun dried tomatoes, cherry tomatoes, remaining basil leaves, charred zucchini, kalamata olives and pistou green sauce and bring it all together.