Step 1

Snap off the woody ends of the asparagus with your fingers and discard.

Step 2

Cut the courgette / zucchini in half lengthwise and slice into thin slices with a knife.

Step 3

Heat up a griddle pan, once hot brush it with a little olive oil and throw asparagus onto the hot pan so that the spears are perpendicular to the pan's griddle lines. Allow them to char for a few minutes undisturbed then roll them onto the other side with a wooden spoon. Char them on all sides until the spears are no longer raw but still retain a bit of crunch (about 5 minutes, depending on the thickness of your spears and the level of heat). Season with salt and pepper and take of the pan. Cut them into bite-size pieces and set aside.

Step 4

Return the pan to the heat, brush it with some more olive oil and once hot, throw zucchini slices onto it. Again, allow them to char for a few seconds before giving them a good stir. Continue in this manner until all of the slices are cooked, some will be charred more than others. Season and set aside.

Step 5

Cook the pasta just short of al dente (the pasta I used takes 10 min to cool al dente, I cooked it for 8½ min) following the instructions on the packet, saving 60 ml / ¼ cup of cooking water just before you drain your pasta.

Step 6

When pasta is about to be ready, heat up a heavy bottom frying pan on low heat. Once hot, add in 2 tbsp of olive oil and finely diced garlic.

Step 7

Gently cook the garlic for about 2 minutes, stirring the whole time. Do not allow it to brown as it will make your pasta taste bitter. If the garlic is sizzling too aggressively, turn the heat off (or take the pan off the heat if not using gas) and allow it to cook in the residual heat.

Step 8

Add a splash (start off with 2 tbsp, add more if needed) of pasta cooking water, nutritional yeast and stir them together well so that the oil emulsifies. Cook on low heat for another minute or so.

Step 9

Toss the drained pasta well in the garlicky oil. Drizzle with lemon juice, season with salt and black pepper and a sprinkle of fine chilli flakes (if using).

Step 10

Stir in asparagus and zucchini pieces to heat them both up again.

Step 11

Divide between two plates, sprinkle with toasted pine nuts and fresh mint.