Inspired Courgette Fettuccine

Chop the very top and bottom from your courgette and slice the courgette lengthways into strips no thicker than 1/2 cm. Now slice the slices lengthways to make strands less than 1/2 cm thick. Really slice carefully to get thin linguine like strands.

Heat 1 tbsp of olive oil in a frying pan on medium to low heat, add the pancetta and cook for a couple of mins. Turn the heat to low and add the chilli and garlic and slowly cook for a couple of mins. Make sure the heat is low so you do not burn the garlic.

Meanwhile add the pasta to the rapidly boiling water and cook for 5 mins until 'al dente'. 'Al dente' simply means it is cooked through but has a hint of firmness left in the middle.

When the pasta is 2 mins away from being cooked add in the peas. After 2 mins keep half a cup of the pasta water and drain the pasta and peas.

While you are cooking the pasta add the courgette strips to the frying pan with the garlic, and chilli, turn the heat to high and cook for a few mins until the courgette slightly softens. Add 1/4 tbs of salt and a few good grinds of black pepper - you want the courgette to stay slightly crunchy so don't overcook it.

Add a couple tbsps of pasta water to the courgette together with the pesto. Toss everything together then add in the pasta and peas. Toss all the ingredients together until everything is coated. Taste for seasoning and add a little more salt and pepper to taste.