3 tbsp shredded basil leaves, plus extra to serve
350g/12oz courgettes, grated
1 small shallot, finely chopped
1 ripe plum tomato, seeds removed and finely diced
4 sun-dried tomatoes in oil, drained and finely chopped
150g/5½oz ground rice
2 tbsp olive oil
6 tbsp olive oil
50²µ/1¾´Ç³ú pine nuts, lightly toasted
1 tbsp red wine vinegar
2 free-range eggs, lightly beaten
70²µ/2½´Ç³ú parmesan (or a vegetarian alternative), grated
200g/7oz shelled fresh peas