This is such a lovely, summery dish: it takes under 30 minutes from start to finish, and I found it immensely reviving after a long day. The grated courgette melts into the pasta, and works perfectly with the lemon, trout and a hit of chilli. If you have one of those multi-nut and seed mixes (the M&S 35-plant one is excellent), by all means add a scoop to finish; otherwise, a scattering of toasted pine nuts will add a welcome crunch. An elegant dinner for two.
