Cook the pasta in boiling salted water until al dente, drain and keep warm.
Quarter the courgette lengthwise, chop into pieces. Cut the cherry tomatoes in half.
Heat the oil in a frying pan, sauté the courgette, add the tomatoes and pesto, cook briefly. Mix in the pasta, plate up. Grate the lemon zest on top. Tear the basil leaves and use as garnish.