First, build your base of flavour. Place a medium, dry frying pan over a low heat. Add the pine nuts and toast them gently, shaking the pan frequently. You’ll know they are ready when they turn a pale golden brown and release a warm, nutty aroma that fills the kitchen. This takes about 3-4 minutes. Tip them onto a plate to cool immediately, as they burn quickly.

Now, the heart of the dish: the pesto. Into a food processor, add the basil leaves, the cooled pine nuts, the chopped garlic, and a generous pinch of salt. Pulse a few times to break everything down. With the motor running, slowly drizzle in the olive oil in a steady stream. Stop and scrape down the sides once or twice. The mixture should look like a thick, speckled green paste. Stir in the grated cheese and the lemon juice by hand. Taste it – it should be vibrant and punchy.

Get the pasta water on. Bring a large pot of heavily salted water to a rolling boil. The water should taste of the sea. Add the orecchiette and cook according to the package directions, but aim for one minute less than al dente, as it will finish cooking in the sauce.

Meanwhile, prepare the summer vegetables. In the same frying pan you used for the nuts (no need to wash it), add a tiny drizzle of oil and place over a medium-high heat. Add the diced courgette and cook, without stirring too much, for about 4 minutes. You are looking for golden-brown edges on the courgette and a softened, tender texture. The sound should be a gentle sizzle, not a frantic spatter. Add the halved cherry tomatoes and cook for another 2 minutes, just until they begin to soften and release their juices. You should see the pan start to look a little glossy with tomato juice.

Bring it all together. Just before you drain the pasta, scoop out a mugful of the starchy pasta water and set it aside. Drain the orecchiette and add it directly to the frying pan with the vegetables. Remove the pan from the heat.

Emulsify the sauce. Add the fresh pesto to the pasta and vegetables. Toss everything together with a pair of tongs. The pasta will look a little dry at first. Now, add a splash of the reserved pasta water and toss vigorously. The starch in the water will help the pesto coat every crevice of the pasta, creating a creamy, clinging sauce. If you like a silkier finish, add the tablespoon of butter and toss again until it melts. The final dish should be glossy and smell intensely of basil and garlic.

Serve with a flourish. Divide the pasta among warm bowls. Finish with a generous grating of Parmigiano-Reggiano, a few fresh basil leaves, and a final crack of black pepper. The colours should be vibrant: deep green sauce, golden courgette, and bright red tomatoes.