Conchiglioni primavera with goat’s cheese

1 Put the tomatoes into a food processor along with the garlic.

2 Thinly slice the fennel and put the tops in with the tomatoes. Reserve the bulb for later.

3 Add the olive oil and the orange juice. Pick the basil and chop the stalks, then put them in with the tomatoes.

4 Break the goat’s cheese into pieces and add, followed by the chilli flakes, vinegar and lots of seasoning.

5 Blend everything together until it forms a thick dressing not unlike a gazpacho.

6 Cook the pasta as per packet instructions, but when the pasta is nearly done, add the chopped fennel, courgette, carrot and radishes.

7 Bring the pasta to the boil once more and, after a minute or so, drain it, put it back in the pot and add the sauce.

8 Season and serve on a warm platter or individual plates with a generous scattering of Parmesan, a little more olive oil and the basil torn on top.