Fill your kettle and boil it, then fill a large pan with the hot water. Top it up with extra, if necessary, and add a pinch of salt. Cover with a lid (or baking tray if you don't have a lid), put on a high heat and bring to the boil.

Place a large dry frying pan on a medium heat. Tip in the pine nuts and toast for 3 mins, shaking the pan, till golden and toasted. Tip the pine nuts into a bowl and set aside. Take the pan off the heat.

Trim the ends off the courgettes, halve them widthways and then slice into 6-8 long, thin lengths per half. Roughly chop these, so you have thin chunks. Check the water in the pan – it should be boiling by now. Add the gnocchetti, bring the pan back to a gentle, rolling boil and cook the pasta for 8 mins till it's tender but still with a little bite.

While the pasta cooks, place the frying pan back on a medium-high heat. Add ½ tbsp olive oil and the courgette chunks. Fry for 5-6 mins, stirring occasionally, till golden brown and softened.

While the courgettes fry, peel and finely slice the garlic. Finely grate the zest from the lemon and squeeze the juice from 1 half.

When the courgettes are golden, lift them out onto a plate. Leave the pan on the heat, but turn it down to medium-low. Check the pasta. If it's ready, scoop a mugful of water out of the pan (mind your fingers – or use a ladle), then drain the pasta.

Add another ½ tbsp olive oil to the frying pan. Add the garlic, most of the lemon zest and 1 tsp dried oregano. Fry, stirring, for 30 secs. Tip in the courgettes and the pasta. Fry, stirring, for 1 min. Add a splash of the pasta water – around 2 tbsp – and the lemon juice. Toss, taste, and add a pinch of salt if you think it needs it.

If the pasta seems a bit too dry, add a splash more cooking water. Divide the pasta and courgettes between 2 warm plates. Crumble over the feta and scatter over the pine nuts. Garnish with the last of the lemon zest and serve with wedges of the remaining lemon half for squeezing.