Slice the courgettes as thinly as you can, pile them into a big cast iron pot or your biggest frying pan. Drizzle over 5 tbsp of olive oil and season generously with salt. Set over a medium heat stir the courgettes to coat in oil and salt.

Cook for 25 mins, stirring every now and then, until the courgettes are starting to collapse. Thinly slice the garlic and add to the pan. Cook for another 10 mins or so. Roughly chop the rocket and stir through the sauce.

Cook the pappardelle according to the package instructions.

Add half the parm. Add the pasta to the sauce with a good splash of pasta water and toss together.

Add the juice and zest of the lemon and season with salt and pepper.

Divide between warm bowls and top with the remaining cheese.