Courgette, broad bean and pancetta pasta in a cheesy sauce

Preheat oven to 180. Cook 120g large pasta shells in a pan of boiling salted water for 12 mins until almost cooked, then drain and refresh in cold water.

Meanwhile, cook 200g frozen broad beans in a pan of boiling water for a few minutes, then drain and refresh in cold water. Once cool, slip the beans out of their outer skins.

Coarsely grate 2 large courgettes, sprinkle with salt and leave for 10mins, then squeeze out as much liquid as possible. Heat 2 tb olive oil and fry 70g pack of pancetta for 2-3mins, then add the courgette with the grated zest of 1 lemon and fry for 5mins.

Add the broad beans and ocok for another minute. Stuff the mizture into the shells and put in an ovenproof dish. Miz a 300g pot of cheese sauce with 100ml creme fraiche and a splash of water, pour over the pasta and sprinkle with 50g grated parmesan. Bake for 10mins until piping hot.