Using a blender blend the parmesan, parsley, mint,15g rocket, zest of 1 lemon and juice from half a lemon and 60ml olive oil until fine.

The above can all be done with a mortar and pestle if you prefer.

Bring a pot of salty water to the boil and cook your chosen pasta for 1 minute less than the instructions say.

In a large pan on a medium to high heat add one tablespoon of olive oil and cook the courgettes with a sprinkle of salt until just cooked through.

Once the pasta is cooked add it to the same pan as the courgettes and mix and toss the pasta for around 2 minutes while adding in the rocket pesto and the pistachios.

Roughly chop the remaining 15g of rocket.

Once the pesto has warmed through and the pasta has cooked serve with some rocket sprinkled over the top.