Courgette, Lemon & Pecorino Spaghetti - Ainsley Harriott

Ingredients

• 400g dried spaghetti or linguine
• 1 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 large courgettes, coarsely grated and squeezed to remove excess moisture
• 1⁄2 tsp dried chilli flakes, or to taste
• 4 tbsp pine nuts, toasted
• 1 tsp dried mint
• zest of 1 lemon
• 70g pecorino or vegetarian Italian hard cheese, grated
• 6 fresh mint sprigs, leaves picked
• sea salt and freshly ground black pepper