Ditalini Pasta Summer Vegetable Salad with Grana Padano, Lemon and Basil

1. Cook the pasta in a pan of slightly salted boiling water for about 10 minutes, until tender. Drain, refresh under cold water and set aside.
2. Meanwhile, heat a griddle pan, over a high heat, toss the courgettes in the oil and season, add to the pan, cut side down. Griddle for 2-3 minutes, then turn over and cook for a further 2-3 minutes until the courgettes are just tender. Allow to cool.
3. Cook the broad beans and peas in boiling water for 2 minutes, drain and refresh under cold water, remove the skins from the broad beans.
4. To make the dressing, place the basil in the bowl of a mini food processor and blitz until finely chopped, add the Grana Padano, lemon zest and juice and the extra virgin olive oil. Season with a little salt and black pepper and blitz into a dressing.
5. Place the pasta in a bowl with the broad beans, peas, courgettes and the dressing, toss well to coat.
6. Transfer to a bowl or large serving plate. Using a vegetable peeler make shavings from the Grana Padano cheese and scatter over the salad.