Trofie al pesto

This take on pasta e ceci is like a hug in a bowl. It should be brothy, so add more water as it cooks if you need to. As it uses such humble ingredients, seasoning is key. A drizzle of good olive oil

Whip up this deliciously creamy sauce using just a few store-cupboard staples. SERVES 4 READY IN 20 MINS ✱ 400g rigatoni ✱ 30g unsalted butter ✱ 1 banana shallot, diced ✱ 2 garlic cloves, crushed ✱ ½t

(Polpette Della Quaresima) MAKES 12-16 Ingredients For the polpette 140g stale bread, very finelychopped40g grated Parmesan cheese300g ricotta, well-drained2 eggs, lightly beaten2 garlic cloves, finel

Fry 1 sliced garlic clove for a few seconds in 1 tbsp olive oil. Add 500g courgettes, quartered and chopped, and cook until starting to soften. Stir in 200g frozen peas, a 400g can drained cannellini

INGREDIENTS FOR THE POLPETTE ■ 140g stale bread, very finely chopped■ 40g grated Parmesan cheese■ 300g ricotta, well-drained■ 2 eggs, lightly beaten■ 2 garlic cloves, finely chopped■ Handful of flat-l

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