Easy Courgette Pesto Pasta

Cook the pasta al dente according to package instructions. Reserve the pasta water.
150 g pasta
While cooking, make the pesto. Combine all the ingredients except the water, and blend.
20 g basil, 1 tsp minced garlic, ½ lemon, 2 tbsp pine nuts, salt and pepper, 1 tbsp olive oil
If the pesto is too chunky, add a little bit of water at a time and blend until it's your desired consistency.
1 tbsp water
Heat your olive oil in a pan, then saute the mushrooms and courgette on a medium-high heat until the mushrooms are cooked and the courgette is golden on both sides.
1 medium courgette, 1 tbsp olive oil, 125 g chesnut mushrooms
Add the pasta, pesto, and about ½ cup pasta water and cook for another 1 -2 minutes until combined.
Serve with more fresh basil, lemon juice, and a crack of black pepper.