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Cook the orzo in a pan of boiling, salted water until al dente, around 8-10 minutes. Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. Drizzle a little extra virgin olive oil to prevent it sticking together.
Heat 3 tablespoons of olive oil in a medium sized frying pan over a medium heat. Once hot, add the courgettes with a pinch of salt and fry until soft and slightly golden on the edges, about 7-8 minutes.
If you’re making the pesto from scratch, add all of the ingredients to a blender or food processor and blitz until smooth. Season to taste.
To a mixing bowl, add the drained orzo, drained chickpeas, courgettes, pesto, juice of half a lemon and a good crack of black pepper and stir gently until well combined. Check for seasoning and add more lemon juice or pesto to your taste.
Serve into bowls, top with toasted pine nuts, a few shavings of parmesan and fresh basil leaves. Serve alongside some fresh, crunchy rocket, and top with burrata or feta too, if you like. Keeps in the fridge for up to 3 days.