Grate 4 small firm yellow courgettes and set aside. 

Bring a pot of water to a boil and add 240g spaghetti. Cook according to the packet instructions (generally 10/12 minutes).

Meanwhile, add 2 garlic cloves, finely chopped to a large pan (I like to use a rounded wok shape) along with a good glug of olive oil. Cook for 30 seconds on a medium heat, and then add the grated courgettes. Continue cooking and stirring occasionally, turning the temperature to very low once the courgette mixture is tender, but not mushy). Season with salt and pepper.

Just before draining the pasta, set aside a cup of the cooking water. 

Add the drained pasta to the courgette mixture and turn up the heat. Stir in a few heaped tablespoons of pesto (here’s my easy recipe) along with enough of the cooking water to amalgamate everything nicely into a sauce.

Add a final drizzle of olive oil before serving with some grated parmesan or pecorino cheese (optional).

Serves 2.