Instructions

1. Cook the pasta according to the instructions on the packet. Darin and keep warm.
2. Meanwhile, cut the courgette into long, thin slices, then brush them with oil. Fry them in a griddle pan or under the grill.
3. Lightly toast the pine nuts and set aside.
4. Put the spinach, garlic, lemon juice, cheese, basil and most of the pine nuts in a food processor. Pulse for a few seconds. Add the grilled courgette slices and pulse until you get a pesto-like, textured paste. Season to taste.
5. Mix the pesto with the pasta.
6. Scatter the remaining pine nuts on top and add some grated cheese.
7. Serve immediately with plenty of freshly ground pepper.