Thinly slice 2 courgettes and cook them off in a pan with a spot of olive oil, 2 cloves of very thinly sliced garlic & some lemon peel, if you like, some salt & pepper & cook until soft & delicious. Remove from heat.
Cook your pasta al dente in well salted water.
Mix 2 egg yolks with around 50g parmesan & about 40ml of pasta cooking water. Whisk vigorously & put to one side.
In a big pan, add your cooked courgettes etc, pasta & chopped mint, quickly add the egg & cheese & pasta cooking water mixture & stir vigorously off the heat for the sauce to thicken to a cream like consistency.
Add the juice of ½ lemon & plenty more grated parmesan to serve.
