Bring a large pan of salted water to the boil. Add the pumpkin seeds to a dry frying pan and place over a medium heat, toast for 3-4 mins, until they start popping.

Tip the crème fraîche into a bowl, finely grate most of the parmesan in, saving some for grating over the top at the end. Add the mustard and zest of the lemon and season generously with black pepper and salt. Finely chop most of the parsley, saving a few leaves for garnish, stir in.

Trim the courgettes and slice them in half vertically. Slice into 1cm half-moons. Add 2 tbsp of olive oil to a large frying pan over a medium heat. Once hot, fry the courgette for 10 mins until softened and browning in places.

Finely grate the garlic into the courgette, stir in the oregano, and remove from the heat.

Add the pasta to the boiling water and cook for 2 mins under al dente. Once the pasta is ready, use a slotted spoon to transfer into the courgettes. Place over a low heat. Add a small ladle of the pasta water, then stir in the crème fraîche mix. Add a little more pasta water if it looks dry, the sauce should be creamy and glossy. Taste and season with salt and pepper, then spoon into bowls.

Crack some black pepper on top and scatter over the reserved parsley and parmesan. Finish with a scattering of the toasted pumpkin seeds.