How to make it
A simple way to cook it
Cook the bucatini until properly al dente, saving a mug of pasta water before draining. Char the courgette hard in a hot pan so the edges catch and the middle softens. Loosen the pesto with a splash of pasta water, then toss through the bucatini and courgette until glossy. Finish with lemon zest, black pepper and parmesan.
Start with the anchor
Let Bucatini lead the flavour, then keep the rest simple.
Add something substantial
Beans, grains, pasta, potatoes or greens can turn it into a proper meal.
Finish with contrast
Herbs, lemon, yoghurt, nuts or olive oil make the plate feel more complete.
