Julius Roberts served up tasty homemade cavatelli pasta with courgette, mascarpone, basil and lemon on Saturday Kitchen.

The ingredients for the cavatelli are: 200g fine semolina, plus extra to sprinkle, 200g ‘00’ flour, 200ml warm water and salt.

For the sauce: 1kg courgettes (ideally a few different colours, shapes and sizes), 5 tbsp olive oil, 4 large garlic cloves, finely sliced, generous pinch dried red chilli flakes, 400g pasta (method above for fresh cavatelli or use dried penne), 1 large unwaxed lemon, 3 tbsp mascarpone, large bunch fresh basil, leaves picked, 30g butter, extra virgin olive oil, to serve, salt and 75g Parmesan cheese, grated.

See recipes by Julius in the book titled: The Farm Table available from Amazon now.