Heat the water up in a saucepan and cook the pasta as per the packs instructions.

While the pasta is cooking, cut the peppers in half, deseed and then cut into 8 spears. Drizzle with a little olive oil and place skin side up. Grill under a high heat until the skin starts to char. This takes about 5 or so minutes. Flip the peppers over and cook the other side then remove and place into a bowl and cover the bowl with cling film. This helps easily remove the skins making them easy for little ones to manage.

When the pepppers are covered, slice the courgette longways, drizzle with a little olive oil and place under the grill under a medium heat. Grill until one side starts to brown. I don’t flip over as usually it is cooked enough for little hands at this stage.This only takes about 5 minutes so keep an eye on it so it doesn’t burn.

Meanwhile, put all the ingredients for the pesto in a blender and blend until it becomes a smooth and silky sauce. Pour the sauce into a pan and place over a medium heat. Stir for a few minutes until it becomes deliciously fragrant.

The pasta should be cooked at this stage so drain and add to the pan. Toss it around in the sauce until every piece of pasta is completely dripping with the delicious sauce.

Cut the cherry tomatoes into 4 pieces then add to a bowl with the remaining ingredients. Give them a good stir then decorate the pasta with them drizzling over the balsamic and oil mixture.

Place everything on the table and dig in!!!