Slightly undercook the pasta, then
drain, reserving a ladleful of cooking
water. Rinse the pasta with cold water
to cool. Drain again, toss in a little oil to
stop it sticking together and set aside
while you get the rest of the bake ready.
Fry the courgettes in oil for about
10 mins to drive off most of the liquid;
they should reduce down a lot. Add the
garlic and onion to the pan, cook for 2 mins
more, then season really well and add to
the pasta. Stir in most of the crème fraîche
and half the Parmesan with seasoning,
then tip into an ovenproof dish. Dollop the
rest of the crème fraîche over the top.
Heat oven to 180C/160C fan/gas 4.
Whizz nearly all of the basil, remaining
cheese, bread and pine nuts together to
make pesto crumbs, then scatter all over
the top. Finish with a few more pine nuts.
Bake for 20 mins until the topping is crisp
and bubbling at the edges. Serve with
a few more basil leaves scattered over.