Courgette and lemon pappardelle with pine nuts
Cook the pasta in a saucepan of boiling salted water according to the instructions on the packet. When cooked, drain the pasta water keeping a little in the pot. Spoon in the pesto and stir.
Wash the courgette and slice into quarters. Then place in a heated frying pan with the olive oil and sauté for 2 minutes.
Tip the courgette into the saucepan with the pasta, stir then, turn out onto a plate and give it a generous squeeze of lemon. Sprinkle over the parmesan and pine nuts and eat!