1. Preheat oven to 180C.
  2. Slice zucchini into rounds about 5mm thick. Spread out over a large oven tray lined with baking paper. Drizzle over 1-2 tbsp extra virgin olive oil and toss around to coat, making sure to spread the zucchini out again evenly. Place in the oven to roast for approximately 25 minutes, or until super soft and starting to brown
  3. While the zucchini is cooking, cook the Pulse Pasta in a large pot of boiling water, according to packet instructions. Drain, then return to the pot.
  4. Add the pesto, 1 tbsp extra virgin olive oil and a good squeeze of lemon juice to the pasta and stir to combine. Let it sit aside until the zucchini is
  5. Once the zucchini is ready, add this to the pot as well and place the pot over a low heat. Stir everything together again, letting the zucchini
    break up a little through the pasta. Season with salt and pepper.
  6. When the pasta is warmed through, divide it between two serving bowls and garnish with rocket, parmesan and pine nuts. Serve!