Pasta primavera

Method

1. Put the tomatoes into a large heatproof bowl, cover with boiling water and leave to stand for 1-2 mins or until the skins start to split. Using a slotted spoon, remove the tomatoes from the water, place on a board, and leave them to cool for 3-4 mins or until they are cool enough to handle.
2. Remove the skin from the tomatoes, cut them in half and then, using the handle of a small teaspoon, remove the seeds. Chop the tomato flesh into small squares.
3. Cut the ends off the courgettes and use a vegetable peeler to cut the courgettes and carrots into thin ribbon strips, pulling the peeler from one end to the other. Cut the spring onions in half lengthways, and then into thin strips lengthways.
4. Bring a large saucepan of water to the boil. Add the teaspoon of olive oil, then add the pasta and cook according to the packet's instructions. Meanwhile, put the courgette, carrot and spring onion strips into a steamer and steam for 10-12 mins, until they are cooked but still slightly crisp.
5. Heat the tablespoon of olive oil in a saucepan, add the diced tomatoes and cook them until very hot, taking care not to let them soften too much or break up. Add the drained pasta, steamed vegetables, parsley and basil to the tomatoes, toss gently together and serve immediately, sprinkled with cheese and freshly ground black pepper to taste.

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