Lisa Faulkner and John Torode served up a tasty one pot no drain orecchiette pasta primavera with vegetables on John and Lisa’s Weekend Kitchen.

The ingredients are: 250g dried orecchiette pasta, 150g green beans, chopped into 2 cm pieces, 1 courgette, sliced or diced, 1 clove garlic, crushed, 4 spring onions, chopped or thinly sliced, Zest and juice of 1 lemon, 1 vegetable stock cube or yeast granules, 2 generous tbsp extra virgin olive oil, Salt and pepper, 100g baby leaf spinach and Handful basil leaves, picked and torn.

Parmesan or Grana Padano cheese, grated to serve.

See recipes from Lisa in her book titled: The Way I Cook… available from Amazon now.