Fill a pan with water and add a generous pinch of salt. Bring to the boil.

Pop a large dry frying pan onto a medium-high heat and warm for 2 mins. Add 1 tbsp cashews and fry for 2-3 mins, tossing frequently, till toasted on all sides. Tip the nuts into a food processor. Roughly chop the cavolo nero and add to the processor. Add the oregano leaves. Peel and grate in the garlic cloves. Grate in the lemon zest and squeeze in the juice. Pour in 1 tsp oil and add a pinch of salt and pepper. Whizz till smooth. No food processor? Chop everything as finely as possible or crush together in a pestle and mortar.

Slice the cherry tomatoes in half. Trim the courgette and cut into thin rounds. Trim the roots and tops off the spring onions and thinly slice.

The water in the pan should be boiling by now. Tip in the penne. Cover and simmer for 10 mins till the pasta is cooked but still has a little bite to it.

Pop the pan used to cook the nuts back onto the hob and warm to a medium heat. Slide in the courgette, tomatoes, spring onions. Add 2 tbsp cold water and some salt and pepper. Cook for 5 mins, stirring occasionally, till tender. Add another splash of water if the pan starts to look a little dry.

Drain the pasta, reserving 4 tbsp of the cooking water. Tip the pasta and reserved water into the frying pan with the veg. Stir in the cavolo nero pesto so it clings to the pasta. Taste the pasta and add more salt or pepper if needed. Divide between a couple of plates and serve.