1. First, make the courgette salad. Use a peeler to peel thin ribbons from the courgette. Do not use the seeded centre core. Pile the courgette ribbons in a bowl. Add the lemon juice and a drizzle of olive oil. Season with a little salt and pepper. Mix gently. Top with Parmesan shavings and set aside.

2. Simmer the peas in boiling water for eight-10 minutes until quite soft. Drain and rinse in cold water. Tip into a blender or food processor along with the mascarpone, basil pesto, fresh basil or oregano. Blitz till smooth and creamy. Season with plenty of pepper and salt, then set aside.

3. Bring a large pan of salted water to the boil. Add the orecchiette and cook until just al dente, about seven minutes. Drain and tip back into the pan.

4. Fold the creamy pea sauce through the pasta. Divide the pasta between bowls, top with the courgettes, more Parmesan shavings and a tablespoon of the crushed hazelnuts.