Courgette Butter Bean Pasta Salad

Bring a large pan of salted water to the boil and cook the orecchiette or your chosen pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down quickly. Set aside.

Tip the pumpkin seeds into a small frying pan over a medium high heat, toast for 2-3 mins, tossing regularly, until they start to pop. Tip onto a plate to cool a little.

Slice the courgettes into thin rounds or half-moons. No need to cook them, they’re delicious raw! Pit and halve the green olives, if not already pitted. Rinse and drain the butter beans.

Make the dressing. In a small bowl or jug, whisk together the pesto, olive oil, and the juice of the lemon. Season with salt and pepper.

In a large bowl, add the cooked pasta, raw courgettes, green olives, butter beans, and toasted pumpkin seeds. Shave the Parmesan and add to the bowl along with the mint leaves.

Pour the dressing over the salad and toss everything together until well combined.

Divide the pasta salad between your Tupperware containers with the remaining toasted pumpkin seeds and Parmesan cheese grated over the top.

Once at room temp, box up and pop in the fridge ready to grab for lunch - they'll keep for up to 3 days.