Chicken and courgette ‘noodles’ with lemon pesto

1 Preheat oven to 200°C. Line a baking tray with baking paper. Scatter the tomatoes over tray. Spray with oil and season with cracked black pepper. Bake for 15 minutes, or until just blistered.

2 Mix the pesto and lemon juice. Toss a third of the pesto mixture through the chicken to marinate, and set remaining pesto aside.

3 Cook pasta according to the packet instructions. Drain well.

4 Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook the chicken, stirring, for 5 minutes, or until cooked through. Transfer to a plate and keep warm. Add the courgette noodles to the pan and stir-fry for 1–2 minutes, or until just tender.

5 Toss chicken, tomatoes and remaining lemon pesto through spaghetti and courgette noodles. Divide among 4 serving plates, and sprinkle with pine nuts and shaved parmesan, to serve.