Courgette and ricotta tagliatelle

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Ingredients

4 medium sized courgettes
olive oil
4 cloves of garlic
juice of one lemon
sea salt & black pepper
1 large bunch basil
150g ricotta
100g Pine Nuts
300g Linguine
Fresh Parmesan (approx. 150g)

Rinse and top and tail the courgettes, and slice them in to thick matchsticks about 4 inches long.
Peel and finely chop the garlic.
Heat about 2 tbsp of olive oil in a large frying pan, add the garlic and the pine nuts along with a sprinkle of sea salt and cook over a medium heat for about 2 minutes until softened and turning golden brown.
Remove from the pan, and whizz together, either in a blender or with a hand-held blender, along with the leaves and stalks of the basil, the juice of the lemon, 1 tbsp more of olive oil, 100ml of warm water and a few grinds of sea salt and black pepper.
Blend until you have a pesto like paste.
Heat a large pan with water for the pasta, once bubbling add a sprinkle of sea salt. Add the pasta and cook for about 8 minutes or until it is soft with a bite.
Whilst this is cooking heat a little more olive oil in the pan the pine nuts and garlic were cooked in and add the courgettes.
Cook for about 4 minutes with a little sea salt, until they are softened and turning slightly golden. Stir in the pesto and then the ricotta.
Drain the pasta and reserve about 150ml of cooking water form the pasta, and add this to the sauce.
Stir the drained pasta into the sauce, you may need to transfer to a bigger serving bowl at this point, and add your grated Parmesan, stir through to melt , along with an extra squeeze of lemon juice and grinds of black pepper.
Serve with some more Parmesan shavings.