I really couldn’t be bothered to cook.

However, I managed to throw this together in a few minutes from some things that were lying around in the kitchen:

  • one medium courgette
  • 100g small champignons de Paris
  • one medium clove garlic
  • Parmesan cheese
  • a jar of pesto

Put the pasta to boil. Chop the garlic. Slice the mushrooms. Cut the courgette in half lengthwise and slice it thinly.

Bring some oil (more than you’d probably use) to heat in a frying pan, then add the garlic and stir. When you can smell the garlic, add the mushrooms and stir to coat with oil, then add the courgette, season and stir. Allow to fry quite briskly but not so that the courgette will burn, stirring occasionally.

If the mushrooms and courgette cook before the pasta is done, leave on a very low heat. When the pasta has cooked, drain it and then mix in the contents of the other pan. Pour over a little more oil if necessary, then serve with a (healthy) teaspoon of green pesto.

The pesto came from my supermarket extravaganza of last year.