Bring a pan of salted water to the boil (10g salt per 1l of water) and cook the penne according to packet instructions.
Put the basil leaves, pine kernels, parmesan and garlic into a mortar and grind them together with a pestle until they are well blended.
Add a splash of olive oil.
Cut the courgettes into small cubes.
Cut the capers in half and quarter the cherry tomatoes.
Thinly slice the spring onion bulbs.
Pour a splash of olive oil into a hot wok and sweat the spring onions and courgettes, adding a pinch of fine salt.
After 2 minutes add the penne and finish cooking.
Add the capers and the pesto.
Lower the heat and add the cream.
Bring to the boil, check the seasoning.
Remove from the heat and mix in the tomatoes.
Serve in soup plates topped with the parmesan shavings.
«If you don't have any capers, small cornichons work just as well.»