Vegetables, pinenuts and pesto pasta

Method

1 Cook the pasta according to the packet instructions. Gently toast the pinenuts in a frying pan, tossing them around until golden, then remove from pan and set aside. Add olive oil to the pan, then garlic, mushrooms and courgettes. Add a splash of water to the pan, then cover and cook for 4-5min. Uncover and add cherry tomatoes, then cook for a further 1-2min.

2 Drain the pasta and return to the pan. Add the vegetables and pinenuts, the fresh pesto and Parmesan to the drained pasta. Toss well to combine and serve immediately.