Courgette & Pine Nut Pasta

Method

1. Slice courgettes in half lengthways, then into ½cm pieces. Peel and finely slice the garlic, then pick the leaves from the fresh basil, finely slicing the stalks.
2. Toast the pine nuts in large dry frying pan over a medium heat until lightly golden, tossing occasionally.
3. Add a good lug of olive oil and the garlic, basil stalks and chilli flakes, then cook for 1 minute, or until golden.
4. Add the courgettes, season with sea salt and black pepper, then reduce the heat to low and cook for 25 to 30 minutes, or until the courgettes are cooked down and creamy.
5. With around 10 minutes to go, cook the pasta according to the packet instructions, then drain, reserving a mugful of cooking water.
6. Tip the pasta into the pan of courgette and toss together.
7. Finely grate over the Parmesan and crumble in the ricotta, then loosen with a little reserved cooking water for a deliciously creamy finish.
8. Taste and adjust the seasoning, if needed, then tear over the basil leaves and serve.