Toast the pine nuts in a pan without oil until golden brown.
Prepare the pasta according to the instructions on the package. Drain off some of the cooking water.
Meanwhile, peel and finely dice the onion.
Wash the courgettes, cut them into quarters lengthways and cut into small pieces.
Heat some oil in a frying pan. Fry the onions and courgettes over a medium heat for approx. 5 min. Season with salt.
In the meantime, put the drained tomatoes into the Cuisinart Mini Prep Pro Processor and roughly chop.
Add the chopped tomatoes to the pan, mix and fry for another 2 min.
Meanwhile, wash the thyme, shake dry and pluck the leaves.
Clean the blender and add the drained artichoke hearts, thyme, pecorino, peeled garlic, white wine vinegar, 2/3 of the toasted pine nuts and the remaining olive oil to the Cuisinart Mini Prep Pro and blend until creamy. Season with salt and pepper.
Add the pesto, cooked pasta and some cooking water (approx. 30ml p.p.) to the pan and mix well. Heat for 2-3 minutes.
Put the pasta on a plate, garnish with the remaining pine nuts and a little more thyme if desired. Serve the pasta with salt and pepper and enjoy.