Toast the pine nuts in a dry pan over a medium heat for 2-3 minutes until just golden, shaking the pan often to stop the nuts from burning. Remove and set aside.

To the same pan, heat 3 tablespoons of olive oil in a pan over a medium heat. Add the courgettes with a pinch of salt and cook for 8-10 minutes until they turn just golden on the outside, but a little jammy in the centre - stirring occasionally.

Meanwhile make the pesto. Reserve a small handful of the pine nuts for garnish. Add the remaining nuts, basil, garlic, grated parmesan, pinch of salt and black pepper and the olive oil to a blender or food processor and blitz until you reach an oozy, pesto-like consistency; you may need to add more oil to bind the mixture together. (Equally, if you prefer a shortcut, ready-made pesto works great too!).

Add the garlic to the courgettes and cook for one minute until fragrant.

Tip in the beans with their bean stock, stir to combine in with the courgettes and gently heat for about 2 minutes. Add the pesto to the beans and stir to combine. Continue to warm through until everything is glossy, saucy and well coated.

Spoon the beans into bowls and dollop over the ricotta. Scatter over the pine nuts, grate over the zest of 2 lemons and finish with a few cracks of black pepper and a drizzle of olive oil. Mop up with crusty bread.