handful basil leaves, chopped
1°ì²µ/2¼±ô²ú courgettes, cut lengthways into quarters then into 1cm/½in slices
1 tbsp chopped garlic
handful flatleaf parsley, chopped
750ml/1¼ pint chicken stock
60ml/2fl oz extra virgin olive oil
sea salt and ground white pepper, to taste
50g/2oz freshly grated Parmesan, plus extra to serve
60ml/2fl oz single cream