1. In a large colander combine the grated courgettes with a generous pinch of salt.  Set the colander over the sink or a bowl and leave to drain for 5 or so minutes.  Then squeeze the courgettes to extract excess liquid.

2. Heat a large frying pan over a moderate heat and add 2 tbsp of Mellow Yellow Cold Pressed Rapeseed Oil.  With the oil hot, add the squeezed courgettes and gently fry for 5 or so minutes until all the liquid has evaporated and the courgettes have softened.  Remove from the heat and allow to cool.  

3. Toast the pine nuts in another 1 tbsp of Mellow Yellow oil over a moderate heat until golden, then add to the courgettes to cool.

4. Blend the cooked courgettes, pine nuts, garlic and basil with 40ml Mellow Yellow oil to a coarse puree. Add the remaining 40ml oil along with the finely grated parmesan, pulse to blitz and season well with salt and pepper.

5. Use enough pesto to coat the pasta, adding a slosh of the pasta cooking water to bring the pesto and pasta together. Any remaining pesto can be stored in an airtight jar in the fridge, with a film of Mellow Yellow Cold Pressed Rapeseed Oil over the top. It will keep for up to 3 days.