• Boil the pasta with a little as per the recommended cooking times
• Meanwhile and quickly: wash courgette and cut off stalk end. Cut in half lengthways and then keeping the two halves together, cut into 1cm slices. I prefer to do this unevenly at different angles. You may prefer to keep your pieces all the same. It'll taste the same!
• 4 minutes before the end of pasta cooking time, add the courgette to the pasta
• Heat up a small frying pan, no oil. Add the pine nuts and allow to roast until they start to brown Stir a couple of times.
• Drain the pasta and courgette

Serving

• Wash the rocket and shake off the water thoroughly. Place around the bowls
• Add the courgette and pasta in the centre and coarsely grate parmesan over the top. Sprinkle the toasted pine nuts over that and season with freshly ground black pepper