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Melt the butter in a frying pan. Add the onion, cover and sweat for 5 minutes, then add the courgettes.
Stir well, cover again and sweat until the vegetables are very soft, stirring occasionally.
Meanwhile, bring a large pot of salted water to the boil. Add the pasta to the boiling water, stir and cook for 10 minutes or until it is just tender to the bite ['al dente'].
Check the packet instructions for timing.
While the pasta is cooking, add the walnuts, parsley and cream to the courgette mixture and stir well.
Season with salt and pepper.
Drain the pasta and return it to the pot. Add the courgette sauce and mix well together.
Serve immediately, with freshly grated Parmesan to sprinkle on top of each portion.
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