COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.

MAKE THE DRESSING: While the pasta is boiling slice the vegetables and cook in olive oil until tender. In a food processor blend the garlic, olive oil, pesto and about 8 basil leaves. Season with salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.

TOSS AND SERVE: Add the pasta , peas and cooked vegetables to the dressing.

OPTIONAL: Tear in prosciutto or add ricotta and toss everything together. Pile into bowls or pack in a lunch box.