Monini Pitted Olives, Green Squash and Lemon Zest Trofie pasta

Heat 2 tbsp of extra virgin olive oil in a large frypan over medium heat, add the thinly sliced zucchini and 1-2 bruised garlic cloves and cook, stirring, for 5-6 minutes or until golden.

Season with salt. Discard the garlic and set aside.

Meanwhile, bring a large saucepan of salted water to the boil. Add in 0.88 lbs Trofie pasta and stir well. Cook, stirring occasionally, until al dente (generally 1 minute less than the cooking time recommended on the packet).

When the pasta is ready, return the frypan with the green squash to medium heat. Using a slotted spoon, transfer the pasta straight to the frypan, dragging a little of the cooking water with it, then toss well to combine with the oil and zucchini.

Remove the pan from the heat and add the pecorino. Stir vigorously to allow the residual heat from the pan to melt the cheese and create a luscious sauce.

Add the chopped olives and stir through. Divide among bowls and serve immediately with a good grinding of fresh black pepper, lemon zest and drizzle with the remaining extra virgin olive oil. Garnish with basil leaves.