Roasted courgette & bean pasta

Serves two Begin by heating your oven to gas mark 5/190C. Place two courgettes sliced into thin strips into a roasting tin or baking tray, lightly dose these with olive oil, seasoning and a couple of sprigs of fresh rosemary, and then place into the oven for around 20 minutes, or until the courgette is starting to crisp on top. Into a saucepan, add 100g of fresh broad beans, cover the beans with water and boil for five minutes, until the outer shell can be removed easily with a knife or finger. Once the beans are soft, remove from the saucepan and place into a large mixing bowl. Add your two handfuls of pasta to the leftover water and set to boil in the meantime. Drop a couple of chopped cloves of garlic into a mixing bowl with some seasoning, a squeeze of half a lemon and four or five basil leaves. Smash the beans with a fork and combine the ingredients to create a paste. Remove the courgettes from the oven. Drain and serve the pasta first, place the courgettes on top and then finish your plates with the smashed beans and a good helping of goat’s cheese.