Step 1

Bring a large saucepan of salted water to the boil, then cook the pasta according to pack instructions.

Step 2

Slice the courgette into thick discs. Heat the oil in a deep, nonstick frying pan, then add the courgette. Try to spread the discs in an even layer over the base of the pan so they cook at the same rate. Allow to fry, unmoved, for 3-4 minutes, until the underside turns golden, then flip and brown the other side. Do this in batches if necessary.

Step 3

Meanwhile, add the herbs, lemon zest and garlic to the courgettes and cook for 1 minute more to mellow the garlic.

Step 4

Drain the pasta (reserving some of the cooking water), add to the pan, then toss to coat. Crumble in the goat’s cheese and add the lemon juice, along with a splash of the pasta water.

Step 5

Stir well, until completely melted and smooth, adding extra pasta water if needed to make a runny sauce. Divide between bowls and top with the pine nuts and pancetta, if using, then serve immediately.