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1.
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Cook the pasta according to the instructions on the package.
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2.
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Cut the tomatoes in half, slice the spring onions in rings and cut the zucchini into small cubes.
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Set the veggies aside.
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3.
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Roast the pine nuts in a dry skillet over medium heat for a few minutes, just until they start to turn golden and smell nutty.
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Then remove the skillet from the heat and set the nuts aside in a bowl.
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4.
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Put a drizzle of olive oil in the same skillet, only about a teaspoon.
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Heat the oil over medium heat and then add the zucchini cubes.
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Stir fry for five minutes.
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Take the cubes out of the skillet and set them aside in a bowl or something.
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5.
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Add a teaspoon of olive oil to the skillet again, heat it over medium heat and then add the rings of spring onion.
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Stir fry for about a minute and then add the tomatoes.
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Stir fry for another few minutes until the tomatoes and onions are nice and soft and then turn off the heat.
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6.
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Take out the blender or food processor to make the sauce.
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Add a quarter of the stir fried zucchini pieces, half of the roasted pine tree nuts, 3 tablespoons of olive oil, 3 tablespoons of water, 1 teaspoon of honey, the juice of half a lemon (squeeze lemon above the blender, using a strainer to remove pits), 1 teaspoon of salt and a little black pepper to taste.
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Then add half of the arugula, put the lid on and process until smooth.
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7.
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Once the pasta is cooked drain the cooking water out of the pot, add the sauce to the pasta and mix well.
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8.
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Then add the remaining zucchini and arugula and the pine tree nuts (maybe hold back a few pine tree nuts for garnish) and stir to combine.
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Then gently stir in the tomatoes and spring onion.
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Mix it all together.
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9.
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Put the pasta mix in a nice dish or bowl and serve either warm or cold.
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Garnish with the reserved pine nuts.
