Cut the zucchini (washed and patted dry) into half moon shapes that are 1 cm thick (a little over a 1/4 inch), then add the pieces of zucchini into a colander with a bowl underneath and season with sea salt, set aside

In the meantime, fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, finely chop the onion and roughly chop the garlic

Add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, move back to the zucchini, transfer it over some paper towels and pat dry, then add into the fry pan, mix together with the onion and garlic, then mix every 30 seconds to 1 minutes so all the zucchini evenly sautes

After 3 to 4 minutes and the zucchini is lightly translucent, add in the oregano, parsley, thyme and some black pepper, mix together, then add in the broth, mix together and lower to a low-medium heat

While the zucchini is simmering, move back to the stock pot, once the water comes to a boil, add in the pasta, mix every 2 to 3 minutes

While the pasta is cooking, move back to the simmering zucchini, add in the frozen peas, gently mix together, then continue to simmer on a low medium heat

Once the pasta is cooked al dente, transfer it directly from the stock pot into the pan with the zucchini, it's ok if some of the pasta water get's into the simmering zucchini, then remove the pan from the heat and gently mix together

Transfer the pasta into serving dishes, top of with the grated cheese and some fresh basil, enjoy!