Vegan pesto spaghetti with lemon and courgettes

Method

1. Heat 1 tbsp of the oil in a large pan over a medium heat. Add the chopped onion and cook for 5 minutes until softening. Add the garlic and cook for a further minute.
2. Add the remaining 1 tbsp oil to the pan, then stir in the courgette and fry for 5 minutes until the edges are charred and the courgette slices are lightly coloured.
3. Pour in the stock, stirring to combine, then bring to a simmer and add the spaghetti, broad beans, runner beans and lemon wedges. Simmer on a medium-high heat for 10 minutes or until the pasta is tender (al denté).
4. Once the pasta has cooked and the stock has reduced, add the green olives and pesto, tossing everything together gently to combine. Serve with the lemon zest and juice, an extra drizzle of olive oil and, if you like, vegan parmesan and basil leaves.