Start by making the pesto. Add the basil, almonds, 2 tbsp olive oil, and Parmesan to a food processor and blend until smooth. Set aside.
Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving a cupful of pasta water.
Meanwhile, heat the remaining 2 tsp of olive oil in a large frying pan over a medium-high heat and add the courgettes. Fry until starting to brown stirring often, around 5 minutes. Lower the heat slightly and add the garlic and sun-dried tomatoes and continue to fry for a further 5 minutes.
Stir in the pesto along with a splash of pasta water.
Add the pasta to the pan and stir to combine. Stir in the lemon juice and zest and serve.
