1. Toast the pumpkin seeds and pine nuts in the oven at 200'c for ten minutes maximum, watch they don't burn
2. put them into a blender or food processor with the olives,garlic, feta, ground pepper, lemon juice, parsley, Ras el Hanut and olive oil and blend till you have a a paste, it does not need to be too smooth, a few pieces of crunch are good.
3. Spoon the pesto into a small bowl and leave to add to the pasta later
4. Top and tail the courgette and using a potato peelerslice layers lengthways till you have a pile of ribbon looking courgettes.
5. Put the spaghetti into a pan of salted boiling water
6. Cook according to the packet instructions, adding the courgette ribbons 3 minutes before the end of cooking
7. Drain the pasta/courgettes in a colander and ut back into the pan
8. Add the bowl of Feta pesto to the spaghetti, coating the pasta evenly and serve in dishes.
9. The pasta is better served hot, but is just as tasty cold.

As an alternative you can use the Pesto as a sandwich filling