Linguine with basil pesto, courgettes and cherry tomatoes

1

Cook the pasta, following the instructions on the packet.

2

Make the basil pesto by adding 2 cloves of garlic, the pine nuts, Parmesan and olive oil to a mortar or blender. Blend until smooth.

3

Fry the diced courgettes in olive oil until golden.

4

Add the rest of the minced garlic. Add the halved cherry tomatoes and about 1/2 cup (120 ml) pasta cooking water and season with salt and pepper.

5

Add the cooked pasta to the mixture and heat through.

6

Remove from the heat and stir in the pesto.

7

Serve with grated Parmesan.