Put the courgettes through a spiraliser to make long spaghetti-like strands.
Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat.
Add the garlic and fry for a few seconds, then add the spiralised courgettes to the pan.
Toss over a high heat for 2-3 minutes, until just softening, then remove and set aside on kitchen paper.
Return the frying pan to the heat, add the remaining olive oil, then fry the tomatoes for 2 minutes.
Season, add the spiralised courgettes, pesto and grated Parmesan. Season, add the spiralised courgettes, pesto and grated Parmesan. Note from Emily: I find that I don’t always need all of the parmesan and pesto, so I would recommend adding half, stirring through and then adding the rest if needed.