In a blender or food processor, combine the basil, parsley, garlic, olive oil and lemon zest and juice. Blitz until it is a pesto-like consistency. Set aside.

Meanwhile, heat a large pan over medium-high heat with a quick drizzle of olive oil. Add the whole cherry tomatoes and chilli flakes. Cover the pan and cook for 3-5 minutes, gently shaking the pan occasionally to prevent burning, until the tomatoes are just starting to blister and burst. Remove from the heat and set aside.

In the same pan (no need to wash it) with another drizzle of olive oil, cook the zucchini rounds until golden on each side. You may need to do this in 2 batches, depending on the size of your pan.

To cook the pasta, bring a large pot of water to a rolling boil. Salt generously. If using store bought pasta, cook according to packet instructions. If using homemade parpadelle, carefully cook for about 4 minutes or until al dente, using tongs to detangle any strands that might stick together.

Drain the pasta and add back to the pot. Add the basil-parsley herb oil, cherry tomatoes, zucchini, capers and goats cheese. Toss to combine. Serve immediately.