Before you start, preheat oven to high grill. Bring a medium pot of salted water to the boil.
Prep courgette, shallot, garlic and cheese and set aside separately.
Toss courgette on an oven tray with oil. Season with salt and pepper and grill on upper oven rack for 8 minutes. After 8 minutes, remove tray from oven, add pine nuts and grill for another 2-3 minutes, until pine nuts are golden and courgette is tender. Toss with lemon juice and season to taste with salt.
Meanwhile, cook sauce. Heat oil in a medium pot on medium heat. Cook shallot and garlic with a pinch of salt for 2 minutes, stirring until just starting to colour. Add stock and cashew cream and bring to a simmer. Once simmering, reduce heat to low and simmer for a further 2-3 minutes, until thickened.
Remove pot from heat, add cheese and stir, until melted. Season to taste with salt and pepper. Cover and keep warm.
Shake pasta to separate strands. Cook pasta and peas in pot of boiling water on high heat for 2-3 minutes, until pasta and peas are tender. Drain, return to pot and toss with olive oil to prevent sticking.
To finish, prep basil.
Serve pasta and sauce topped with courgettes, rocket, basil and garlic chilli blend.