Step 1

Preheat oven to 180C/350F.

Step 2

Cut courgettes in half lengthways and then cut into semi circle slices. Place on a baking sheet, toss in some olive oil, salt and pepper and place in the oven for around 15 minutes.

Step 3

Place pine nuts in a small dry frying pan on medium heat and toast for a few minutes until turning golden brown. Alternatively place in the oven for a few minutes.

Step 4

Cook pasta according to packet instructions.

Step 5

When the courgettes are golden brown, soft and starting to fall apart remove from the oven and place in a food processor with the pine nuts and remaining ingredients apart from the oil.

Step 6

Blitz until the nuts are blended and it resembles a pesto. Slowly pour in the olive oil whilst giving it a final blitz. Taste and season with salt and pepper.

Step 7

Once the pasta is done, scoop out 1/4 cup of pasta water. Drain pasta and add the pesto, mix and then add the pasta water. It should be nice and creamy and glossy.

Step 8

Serve and top with some extra parmesan!