Heritage Tomato, Basil & Asparagus Pasta Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Chop your heritage tomatoes in half

Trim the woody ends off your asparagus and discard, then chop the spears in half

Tip: Alternatively, bend the woody ends of the asparagus until they snap!

Add the chopped heritage tomatoes to a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven for 10 min or until the tomatoes are beginning to blister and caramelise

Add your conchiglie to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the conchiglie for an initial 7 min

Meanwhile, roughly tear half your basil, including the stalks (you'll use the rest later!)

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Add the torn basil and a large pinch of salt to a pestle & mortar and bash for 1-2 min or until it looks like a purée (or pulse in a food processor)

Add 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil with your Dijon mustard, 1/2 tsp [3/4 tsp] [1 tsp] sugar, a generous crack of black pepper and the juice of half the lemon[s]

Stir to combine – this is your basil & lemon dressing

Once the pasta has been cooking for 7 min, add the chopped asparagus to the pot and cook for a further 2-3 min or until the pasta is cooked with a slight bite and the asparagus is tender

Once done, drain and run both under cold water until slightly cooled

Tip: If you prefer your salad warm, don't run the pasta and asparagus under cold water!

Peel most of your Italian hard cheese until you end up with a pile of cheese shavings

Grate the remaining Italian hard cheese

Chop the remaining basil finely, including the stalks

Cut the remaining lemon into 1 wedge per person

Wash your salad, then pat it dry with kitchen paper