Linguine, 1 courgette, 50g parmigiano, basil oil, 50g toasted almonds, 50g basil, salt, 1 lemon
Pistou is a French version of pesto, traditionally spooned onto soup - I happen to also think it is pretty fabulous stirred into pasta as a change from pesto.
1) To make pistou; Roughly chop some basil and then grind in a mortar and pestle thoroughly, adding a pinch of salt, the toasted almonds and a squeeze of lemon to taste.
2) Cook the linguine in hot, salted water for 10 minutes , then strain.
3) Using a vegetable peeler, peel strips from the courgette and add to the pasta along with a squeeze of lemon juice and a little basil oil. Stir through the pistou and serve with freshly grated parmeggian.