Toast the walnuts in a large pan over a medium heat for 2-3 mins until golden. Remove from the heat and allow to cool.

Halve and de-seed the chilli, peel the garlic, and grate the Parmesan. Make the pesto by adding basil, keeping a few leaves for garnish, to a food processor along with the chilli, walnuts, garlic, Parmesan, 3 tbsp of olive oil and the juice of half a lemon. Coarsely blitz until semi smooth then taste and season with salt and freshly ground black pepper.

Get your pan of water on to boil. Heat 2 tbsp of olive oil in a frying pan over a medium-high heat. Slice the courgette into ½ cm thick rounds and add to the pan, frying for 2 mins on each side until golden then remove from the oil and drain on kitchen paper.

While the courgette is frying, add the pasta to the boiling water and cook for just 2 mins. Drain and reserve some water, then add to the frying pan with the courgettes and pesto. Mix well until really saucy and coated nicely.

Serve in warm bowls topped with a bit of grated Parmesan, fresh basil leaves and a drizzle of olive oil.