Ingredients:

225grams fusilli, casareccia or gemelli pasta

¾ cup olive oil, divided

1 cup basil, packed

½ cup walnuts, toasted, chopped (allow to cool)

3 tablespoons lemon juice

1 tablespoon lemon zest

¼ teaspoon cayenne

Salt and freshly ground pepper, to taste

2 medium courgette, cubed

450grams green beans, ends trimmed, sliced in 5cm pieces

Basil leaves, for garnish

Method:

1. In a large pot of boiling, salted water, cook pasta, 7 to 8 minutes. Strain the pasta and cool completely under running water. Coat the pasta with 2 tablespoons oil and reserve for later.
2. In a high-speed blender, blend the basil, walnuts, lemon juice, zest and cayenne on high speed. In a steady stream, add 1/2 cup oil. Season the pesto with salt and pepper.
3. In a medium bowl, toss the courgette with remaining oil and season with salt and pepper. 
4. In a preheated square cast iron grill pan, add the courgette and grill until soft, 6 to 8 minutes. Allow the courgette to get good grill marks, do not over mix the courgette. Mix in the green beans and continue cooking for 2 to 3 minutes.
5. Mix the pasta and grilled vegetables then season to taste with the pesto. Transfer to a serving platter and garnish with basil leaves.