Take around 4 yellow courgettes (500g) and cut into rounds or half moons (depending on the size of the courgette. Fry 200g (the smallest pieces) in a drizzle of olive oil on high heat in a large pan until deeply golden. Season with salt & pepper, and set aside in a bowl.

Add the remaining 300g and a good glug of olive oil in the same pan on medium-high heat for a few minutes until cooked and very lightly golden. Turn off the heat, add 2 garlic cloves, sliced, and season with salt & pepper, stirring. Purée, along with any juices, and a handful of fresh mint and basil. Put back into the pan set to a very low temperature.

Cook 200-300g spaghetti (the recipe serves 2-3 people) in salted water. Halfway through cooking, add 125ml of pasta water to the courgette purée to create a loose sauce. Just before adding the pasta, stir in a handful of grated parmesan or pecorino cheese.

Add the pasta and reserved courgette pieces and stir well to combine, adding a drizzle of olive oil and some freshly ground pepper to taste. Garnish with basil leaves before serving.

Serves 2-3 people.

Notes on recipe:

For a vegan option, omit the cheese.

Yes, you can substitute with green courgettes.