Farfalle: Salad of Courgettes, Lemon Zest and Pine Nuts

• 200 g farfalle
• 70 g pine nuts
• oil to fry the pine nuts in

Boil the farfalle until cooked as you like them, then drain and cool under cold running water. Heat a frying pan until very, very hot over a high flame. Add the courgettes, then a tablespoon of the olive oil and a little salt. Sauté for a minute or so. When half-cooked, a few nicely browned, add the garlic and cook for a minute more. When still just under-done, turn off the heat and leav